Description
Pasta Salad is a colorful, fresh, and versatile dish made with cooked pasta, crisp vegetables, and a tangy dressing. It’s a perfect go-to for warm weather meals, potlucks, or quick lunches, and can be easily customized to your tastes.
Ingredients
- 1 pound pasta (rotini, penne, or bowtie)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, chopped
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1 cup shredded cheese or small mozzarella balls
- Fresh herbs (like parsley or basil)
- 1/2 cup Italian dressing (homemade or store-bought)
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and rinse under cold water to stop the cooking and cool it down.
- While the pasta cools, prep the vegetables—chopping and slicing everything into bite-sized pieces.
- In a large bowl, combine the cooled pasta, veggies, olives, cheese, and herbs.
- Pour in the Italian dressing and toss everything together until well coated.
- Season with salt and pepper to taste, then refrigerate for at least 30 minutes to let the flavors develop.
- Give it a good toss before serving, and add a little extra dressing if it seems dry.
Notes
- For a heartier salad, add grilled chicken, salami, or chickpeas.
- For a Mediterranean twist, use feta cheese and a Greek vinaigrette.
- For a creamy version, mix in mayonnaise or sour cream with the dressing.
- For extra crunch, toss in sunflower seeds or chopped nuts right before serving.
- Rinse the pasta in cold water to stop cooking and avoid soggy pasta salad. If using watery veggies like cucumbers, seed them before adding.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 10mg
