This pasta salad could be improved further by a few little things, if you have the time: You could add a squeeze or two of lemon juice to the dressing. You could make it more visually appealing by adding some shredded fresh basil or shards of Parmesan. I have also considered adding mozzarella balls, but that seems like gilding the lily.
This makes a huge quantity — enough for a dozen people at least — and it holds very nicely in the refrigerator for several days; the flavors just mingle and improve. I’ve made it for an easy weeknight dinner and leftovers became a lunch-box basic.
This post originally appeared on The Kitchn. See it there: The 3-Ingredient Costco Pasta Salad I Make Over and Over