Bowl with almonds Bowl with almonds Bowl with almonds

Red, White, & Blue Pasta Salad

These hot summer months make having a BBQ even more fun, especially when you bring along this festive pasta salad! Perfect for the 4th of July, this rendition of pasta salad features one of Stewart & Jasper's favorite dressings, Raspberry Vinaigrette. This is a must try!


  • 4 cups cooked pasta chilled (gluten free optional)
  • Slices of fresh mozzarella cheese cut with small star shaped cookie cutter, for topping
  • ½ cup blueberries
  • 1 can white kidney beans, rinsed
  • 20 cherry or grape tomatoes cut in half
  • ½ cup thick salami cut into small pieces
  • ¼ cup fresh shredded parmesan cheese, and some for topping
  • Grated parmesan cheese
  • ½ cup S&J Raspberry Vinaigrette*


  1. Place chilled cooked pasta into a large bowl. Sprinkle grated parmesan cheese over pasta and mix.
  2. Add the rest of the ingredients and lightly mix together. Sprinkle the remaining shredded parmesan cheese over the top and place the mozzarella stars over pasta.
  3. Chill before serving and enjoy!