Pasta Salad Recipe
This pasta salad recipe is packed with fresh veggies, bold flavor, and a tangy dressing. A simple side dish that's perfect for picnics or parties.
Ingredients
- Main Components:
- 12 oz cooked pasta rotini, fusilli, or your favorite pasta shapes
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion finely sliced
- 1/2 cup bell pepper any color, chopped
- 1/2 cup black olives sliced
- 1/2 cup crumbled feta cheese or cubed mozzarella
- 1/4 cup chopped fresh parsley or basil
- For the Dressing:
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1 tsp Dijon mustard optional
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring salted water to a boil and cook your pasta al dente (check package for time). Drain and rinse under cold water.
- Prep the Ingredients: While pasta cooks, chop all your salad ingredients (cherry tomatoes, red onion, bell pepper, etc.).
- Make the Dressing: In a bowl or jar, whisk together olive oil, red wine vinegar, garlic powder, Italian seasoning, and mustard. Season to taste.
- Combine: In a large bowl, toss cooled pasta with the chopped veggies and olives. Pour over dressing and mix well.
- Add Cheese & Herbs: Stir in feta cheese and fresh herbs. Adjust salt and pepper.
- Chill & Serve: Refrigerate for at least 30 minutes. Garnish with extra herbs before serving.
Notes
- Don’t Overcook the Pasta: Al dente is key so it doesn’t get mushy.
- Rinse with Cold Water: It stops cooking and cools the pasta instantly.
- Dress While Warm (slightly): Pasta absorbs flavor better.
- Balance the Acidity: Taste the dressing and tweak vinegar or mustard.
- Let it Chill: Flavors meld beautifully after 30+ minutes in the fridge.