This Pasta Salad is a crowd-pleaser, packed with fresh vegetables, savory ingredients, and tossed in a zesty dressing. It’s perfect for summer barbecues, potlucks, or as a light meal on its own. Customize it with your favorite add-ins for a delicious, vibrant dish.
Ingredients:
For the salad:
- 12 oz pasta (rotini, fusilli, or bow-tie)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup bell pepper (any color), diced
- ½ cup red onion, thinly sliced
- ½ cup black or Kalamata olives, halved
- ½ cup mozzarella cheese balls or cubes (or feta)
- ¼ cup fresh parsley, chopped (or basil)
For the dressing:
- ½ cup olive oil
- ¼ cup red wine vinegar (or lemon juice)
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions:
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse the pasta under cold water to stop cooking and cool it down. Set aside.
- Prepare the dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, oregano, minced garlic, salt, and pepper. Taste and adjust seasoning as needed.
- Assemble the salad:
- In a large bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, and cheese. Pour the dressing over the salad and gently toss everything together to coat evenly.
- Chill and serve:
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Just before serving, toss again and garnish with fresh parsley or basil.
Enjoy this vibrant and refreshing Pasta Salad as the ultimate side dish or a stand-alone meal that’s perfect for warm-weather gatherings!
