Ina Garten

The Barefoot Contessa recommends loading up on toppings; her pasta salad includes generous portions of ingredients like feta, tomatoes, and olives.

Garten doesn’t skimp on ingredients; she adds two types of tomatoes for extra flavor, using one pound of tomatoes and one pound of feta to only half a pound of noodles.

Ree Drummond

The key to pasta salad is the dressing according to Drummond. She combines mayo and sour cream, dijon mustard, lemon zest, lemon juice, grated garlic, salt and pepper.

The Pioneer Woman recommends adding the dressing once the pasta is cooled down. She adds ⅔ of the dressing at first, then adjusts as needed.

Giada De Laurentiis

Laurentiis advocates for picking the right pasta noodles and colors; she prefers fusilli noodles in her tricolor pasta salad. They add a fun touch to the dish.

Fusilli’s many grooves hold extra dressing and ingredients in every bite. Short pasta is also easier to eat with a fork, allowing you to get other ingredients in each bite.

Rachael Ray

Ray recommends using a food processor to ensure the dressing is mixed thoroughly. She adds vinegar and vegetable broth as a base, then grated garlic and chopped parsley.

The celebrity chef then adds olive oil in steady steam to help it slowly emulsify. Oil and vinegar do not naturally mix and tend to separate if you don't blend them slowly.

Alex Guarnaschelli

Chef Guarnaschelli roasts red peppers over an open flame before chopping them and mixing them into the dish to add extra sweetness and texture.

Charring peppers over an open flame brings out their natural sweetness. The flavorful pepper will be tender but still crispy, perfect for your pasta salad.