Introduction
Pasta salad is one of those timeless dishes that brings everyone to the table. This classic pasta salad combines tender pasta with crisp vegetables, tangy dressing, and a touch of fresh herbs — making it a vibrant, refreshing dish that’s perfect for picnics, potlucks, or a simple family dinner. The best part? It’s easy to make ahead and tastes even better after a few hours of chilling. Whether you’re craving something light or a hearty side, this pasta salad is a crowd-pleaser that hits all the right notes.
Pro Tip
Cook your pasta just until al dente — it will continue to soften slightly as it soaks up the dressing in the fridge. Rinsing the pasta under cold water stops the cooking process and helps it cool quickly, keeping each bite perfectly firm and not mushy.
Serving Suggestions
- Serve alongside grilled chicken or fish for a balanced summer meal.
- Pair with a crisp white wine or sparkling water with lemon for a refreshing combo.
- Bring it to BBQs or picnics — it’s a perfect make-ahead dish that travels well.
Variations
- Vegetarian: Add chickpeas or black olives for protein without meat.
- Vegan: Swap out the cheese for a plant-based alternative or simply omit it.
- Mediterranean Twist: Use sun-dried tomatoes, artichoke hearts, and fresh basil.
- Spicy Kick: Toss in some sliced jalapeños or red pepper flakes for heat.
Equipment Needed
- Large pot: To boil the pasta evenly.
- Colander: For draining and rinsing the pasta quickly.
- Large mixing bowl: To toss the pasta with veggies and dressing.
- Measuring spoons and cups: For accurate dressing ingredients.
- Sharp knife and cutting board: For prepping fresh veggies.
Tips for Success
- Don’t overcook the pasta; al dente is key to good texture.
- Rinse pasta well with cold water to cool and stop cooking.
- Use fresh, crisp vegetables for the best flavor contrast.
- Make the dressing ahead and refrigerate to let flavors meld.
- Toss the salad gently to avoid breaking the pasta or bruising vegetables.
Why You’ll Love This Recipe
This pasta salad strikes the perfect balance between fresh, crunchy veggies and a tangy, herby dressing. It’s a versatile, easy-to-make dish that you can prepare hours ahead — saving you time on busy days or entertaining. Plus, it’s customizable and forgiving, making it a recipe you’ll return to again and again.
Recipe Card
Ingredients
- 12 oz (340g) rotini or spiral pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup black olives, sliced
- ½ cup shredded mozzarella or feta cheese
- ¼ cup fresh parsley, chopped
Dressing:
- ¼ cup olive oil
- 3 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse with cold water to cool.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, olives, cheese, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until well combined.
- Pour the dressing over the pasta mixture and toss gently to coat evenly.
- Refrigerate for at least 1 hour before serving to allow flavors to meld. Toss once more before serving.
Nutrition (per serving, estimated)
- Calories: 280
- Protein: 8g
- Carbohydrates: 35g
- Fat: 12g
- Fiber: 3g
- Sugar: 4g
- Sodium: 320mg
FAQ
Q1: How long does pasta salad keep in the fridge?
A1: It stays fresh for 3-4 days when stored in an airtight container.
Q2: Can I freeze pasta salad?
A2: It’s best served fresh or chilled. Freezing can change the texture of the pasta and vegetables, so freezing is not recommended.
Q3: Can I prepare this the night before?
A3: Absolutely! Pasta salad actually tastes better after resting overnight as the flavors meld together.
Q4: What can I substitute for red wine vinegar?
A4: Apple cider vinegar or lemon juice work well as alternatives.
Q5: Can I use other types of pasta?
A5: Yes! Bow tie, penne, or shells work great—just make sure to cook them al dente.
