The fresher the better. I wouldn't make it in advance. The cucumber, tomatoes and spinach will be nasty by tomorrow, the olives won't benefit, and the mozz will be better if it's just our of its whey. You could, however, cook the pasta and add the dressing.

^Agree with above comments. Seasoning is key with pasta salads, so start with plenty of salt in the boiling water. Add some of the dressing while it’s hot, and save the rest for serving time for more moisture amd flavor. Serving at room temp vs chilled will also help with flavor. Be sure to taste right before serving for any seasoning adjusting.

ETA - I remembered this from Fine Cooking since I‘ve used the Pesto Vinaigrette in the link. Just thought the article might be helpful.

https://www.finecooking.com/recipe/pasta-salad-recipe-create-your-own

You can precut the vegies and put in a separate bowl.

I prefer whole or halved cherry or grape tomatoes. They have more flavor and don't go weird. I'd drain the olives today, but add them tomorrow, because they can be assertive. Make sure they're pitted! Or if they're the large ones, cut them. If the spinach is raw, add it just before serving. If blanched, give it time to cool and shed water. Also cut the cucumbers early and allow them to weep. If early is ”too early” coat them with a little dressing. Pasta salad needs time to meld, so I'd put it all together at least an hour or two before serving. If you want to gussy up the dressing, you can add some Italian herbs, and pepper, to the dressing, or the damp veg, ahead of time. Also, if you soak the mozz in dressing, it takes on more of the flavor, but only day of. Longer and it can go slimy.

I'm using red and orange cherry and yellow pear tomatoes from my garden. The cucumbers are also from my garden.

I guess I'll do everything tommorow before I leave for her house. Seems easier if its not convenient.

Well, having all that freshness from your garden is a huge plus!

I would make the salad ahead and add everything except the cucumbers. They lose liquid after they are cut and will make the salad soggy. Fold them in just before transporting. check to make sure the pasta has not absorbed too much dressing and add more if needed. Sounds delicious!

Well I couldn't help it. I was already hot and in the kitchen. So I started it. I used the tricolor twisty pasta, cuz its pretty. Then I threw in the olives and a jar of marinated artichoke hearts I came across in my pantry. And I tossed it all in a little dressing with some dried italian seasoning and some fresh oregano from my garden. I'll add the tomatoes, cucumbers,spinach, and mozzeralla cheese balls with more dressing tommorow before I leave for her house. I also have a bag of asiago,parmesan and Romano shavings mixed together that may or may not make it in. I'll probably forget.

In my 'job" as receptions chair for the church i made a LOT of pasta salads. Very often we needed a lunch at noon for 60 to 120....so do ahead was a must.

I cooked the pasta ahead of time, al dente, a bit under cooked. Added enough dressing to coat and refrigerated, then cut and bagged separately, cucumbers, sweet red onions, various colored peppers, halved cherry tomatoes or romas, with the seeds removed and cut in chunks and for green I often used broccoli blanched for about 1 minute then flash chilled in ice water..

Bagged the prepped veggies and refrigerated. In the morning put any juicy veggies in a strainer to drain before adding to the salad, didn;t use spinach because it quickly becomes like bits of green saran in the salad.... added more dressing to coat and a handful or chopped parsley...or sometimes mixed herbs....like parsley basil and dill.

Myd ressing was always home made.... 1 T dijon vinegar, 1 T honey 1 crushed clove of garlic (or grated) 3 T of rice vinegar or cider vinegar and 1 T balsamic, and 1/2 cup olive oil....whisk or shake well. double or triple ther ecipe....extra keeps. Salt the water well when you cook the pasta and taste the finished salad for salt....black or red pepper according to taste, and finish with grated cheese....parm...peccorino...asiago....feta....whatever..

I often added some blanched carrot buttons and some zucchini chunks. You have to make the decision if youa re making a pasta salad with veggies or a marinated vegetable salad with pasta. Often had extra cooked pasta on hand to add if the crowd was larger than expected.

Here she is. I have a feeling it will sit untouched. But its pretty! Thanks for all the help!

That looks great Amy! It wouldn't go untouched if I were there.

Ditto!

I’d take a big helping! Love the colors!

It looks good to me. The pasta salad I make is much simpler, but I use the same kind of pasta that you did. I only add fresh basil, coarsely chopped vine-ripened tomato (strained), and Mozzarella di Bufala, cut into small slices. I make a dressing with oil, vinegar, salt, and black pepper. I sometimes also add shaved Parmesan at the end, and I've never made it ahead of time.

There are quite a few water buffaloes in California, and so buffalo mozzarella is easy to find here. I get it at the farmer's market in Mar Vista. Any fresh mozzarella is good to use, however.

Well, it didn't go COMPLETELY untouched, I think everyone tried a spoonful. But 90 percent was left. To be honest we are so not pasta salad people. I made so much other stuff though,standard favorites that are only made on the occasion of a gathering and much looked forward to. So it didn't hurt my feelings. My sister took most of the leftovers home,including the pasta salad which she really liked, so it won't be wasted.

Thanks again for all the help. If I am asked to produce it again I now have a solid tried and true method! :)

And you also know to make a lot less of it.....

Looks delicious, I definitely would have eaten a big pile of it and so would my husband, but we like pasta salad. They just didn't know what they were missing! :)