There are various theories about the origin of pasta salad. Claudia Roden claims that Italian Jews prepared it centuries before other Italians because Jewish law prohibits cooking on the sabbath.1
The ingredients used vary widely by region, restaurant, seasonal availability, and personal preferences. The dish can be as simple as cold macaroni mixed with mayonnaise (macaroni salad), or as elaborate as several pastas tossed together with a vinaigrette and a variety of fresh, preserved or cooked ingredients. These can include vegetables, legumes, cheeses, nuts, herbs, spices, meats, poultry or seafood.2
Media related to Pasta salad at Wikimedia Commons
"The Dishes of the Jews of Italy: A Historical Survey" (PDF). Zamir.Org. 31 August 2008. Retrieved 6 July 2022. https://zamir.org/wp-content/notes/pdfs/2003/RodenFood.pdf ↩
"Seafood Pasta Salad". Australian Women's Weekly. 15 August 2015. Archived from the original on 23 June 2016. Retrieved 16 September 2014. https://web.archive.org/web/20160623201258/http://www.foodtolove.com.au/recipes/seafood-pasta-salad-21868 ↩