Pasta salad
Here’s a fresh, versatile Pasta Salad that works as a side or light meal 🍝
Classic Pasta Salad
Ingredients
- 12 oz pasta (rotini, penne, or bowties)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup black olives, sliced
- ½ cup mozzarella pearls or cubed cheese
- ¼ cup red onion, thinly sliced
- ¼ cup pepperoni or salami, optional
- ¼ cup chopped fresh parsley or basil
Dressing
- ½ cup olive oil
- 3 tbsp red wine vinegar or Italian dressing
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- 1 clove garlic, minced
- Salt & pepper, to taste
Instructions
- Cook pasta in well-salted water until al dente. Drain and rinse with cold water.
- Whisk dressing ingredients until combined.
- Combine pasta, vegetables, cheese, and meat (if using) in a large bowl.
- Toss with dressing until evenly coated.
- Chill 30–60 minutes before serving for best flavor.
Tips & Variations
- Add protein: grilled chicken, shrimp, or chickpeas.
- Creamy version: replace half the oil with mayo or Greek yogurt.
- Mediterranean: add feta, artichokes, and sun-dried tomatoes.
- Make ahead: tastes even better the next day—add a splash of oil before serving.
If you want a vinaigrette-only, creamy ranch, or gluten-free version, I can tailor it.
