Ah, pasta salad—a versatile, cool, and flavorful dish perfect for picnics, potlucks, or a quick side. Here’s a detailed recipe with tips for success:
Ingredients (Serves 4–6)
For the pasta salad:
- 300 g (10–12 oz) pasta (rotini, penne, or bowtie work best)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup fresh parsley, chopped
For the dressing:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano or Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the pasta:
- Boil pasta according to package instructions until al dente.
- Drain and rinse under cold water to cool and stop cooking.
- Prepare the dressing:
- In a small bowl, whisk together olive oil, vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
- Combine salad ingredients:
- In a large bowl, mix cooled pasta, tomatoes, cucumber, bell pepper, onion, olives, and parsley.
- Pour dressing over the pasta and toss gently to coat.
- Add cheese:
- Sprinkle crumbled feta over the top and gently fold in.
- Chill and serve:
- Refrigerate at least 30 minutes to allow flavors to meld.
- Serve cold or at room temperature.
✅ Tips for a great pasta salad:
- Use day-old pasta or rinse it well—prevents sticking.
- Customize with protein: diced chicken, salami, or tuna works great.
- Add nuts (pine nuts, walnuts) or seeds for crunch.
- For a creamy version, stir in 2–3 tbsp mayo or Greek yogurt into the dressing.
If you want, I can also give a super quick 15-minute pasta salad recipe that’s creamy, tangy, and packed with veggies—perfect for last-minute meals.
Do you want me to do that version?
