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pasta salad recipe

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 26 minutes
Servings: 6 Servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 280
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Prep the Ingredients: While pasta cooks, chop all your salad ingredients (cherry tomatoes, red onion, bell pepper, etc.).
  3. Make the Dressing: In a bowl or jar, whisk together olive oil, red wine vinegar, garlic powder, Italian seasoning, and mustard. Season to taste.
  4. Combine: In a large bowl, toss cooled pasta with the chopped veggies and olives. Pour over dressing and mix well.
  5. Add Cheese & Herbs: Stir in feta cheese and fresh herbs. Adjust salt and pepper.
  6. 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.