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Classic Pasta Salad

This timeless dish combines tender pasta with crisp vegetables and a tangy dressing. It is a vibrant and refreshing meal that works perfectly for picnics or family dinners. You can prepare it ahead of time as it tastes even better after chilling for a few hours.
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Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rotini or spiral pasta
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 0.5 red onion thinly sliced
  • 0.5 cup black olives sliced
  • 0.5 cup shredded mozzarella or feta cheese
  • 0.25 cup fresh parsley chopped
  • 0.25 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove minced
  • 1 teaspoon dried oregano
  • Salt to taste
  • Pepper to taste

Equipment

  • Large pot
  • Colander
  • Large Mixing Bowl
  • Measuring spoons
  • Measuring cups
  • Sharp knife
  • Cutting Board

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente.
  2. Drain the pasta and rinse it thoroughly with cold water to cool it down.
  3. Combine the cooled pasta with tomatoes cucumber red onion olives cheese and parsley in a large bowl.
  4. Whisk the olive oil vinegar mustard garlic oregano salt and pepper together in a small bowl.
  5. Pour the prepared dressing over the pasta mixture and toss gently to coat everything evenly.
  6. Refrigerate the salad for at least 1 hour before serving to let the flavors meld together.
  7. Give the salad one final toss just before serving.

Notes

Cook the pasta only until al dente because it will continue to soften as it absorbs the dressing.
Rinsing the pasta under cold water is essential to stop the cooking process immediately.
The salad stays fresh for three to four days when stored in an airtight container in the fridge.
Apple cider vinegar or lemon juice can be used as a substitute for the red wine vinegar.
Bow tie penne or shell pasta can also be used if you do not have rotini.