Pasta Salad
A delightful pasta salad packed with colorful vegetables and a zesty dressing, perfect for gatherings or meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 ounces rotini or penne pasta, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- 1 bell pepper, diced (red, yellow, or green)
- ½ cup red onion, diced
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
- ¼ cup fresh basil, chopped
- ¼ cup parsley, chopped
- 1 cup cooked chicken or shrimp (optional)
- ½ cup feta cheese (optional)
Instructions
- Cook the pasta by boiling water in a large pot. Add salt and pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Let it cool.
- Prep the veggies by washing and chopping them: dice the cucumbers, bell pepper, and onion, and halve the cherry tomatoes.
- Make the dressing by whisking together olive oil, red wine vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper in a small bowl until well combined.
- Combine the cooled pasta, chopped vegetables, herbs, and any optional add-ins in a large mixing bowl.
- Dress the salad by pouring the dressing over the pasta mixture and tossing gently until well coated. Adjust seasoning with salt and pepper.
- Chill the pasta salad in the refrigerator for at least 15 minutes to let the flavors meld. Serve chilled or at room temperature.
Notes
Taste and adjust seasoning before serving. Use seasonal vegetables for added flavor.