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Easy Pasta Salad Recipe

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A fresh, vibrant pasta salad made with rotini or penne, fresh vegetables, and a tangy dressing. Perfect for quick meals, potlucks, and adaptable to various dietary needs.

Ingredients

Scale
  • 8 ounces (225 grams) rotini or penne pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped (optional)
  • 1/2 cup crumbled feta or shredded mozzarella
  • 1/4 cup chopped fresh basil or parsley
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar or freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional)
  • Optional extras: sliced black olives, toasted pine nuts, cooked grilled chicken

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of rotini or penne pasta and cook according to package instructions—usually 9 to 11 minutes—until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and immediately toss with 1 tablespoon of olive oil to keep the noodles from sticking. Rinse briefly under cold water to cool it down, then set aside to drain completely.
  3. While the pasta cooks, halve 1 cup cherry tomatoes, dice 1 cup cucumber, 1/2 cup red bell pepper, and finely chop 1/4 cup red onion if using. Chop 1/4 cup fresh basil or parsley. Set aside.
  4. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar or lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, salt, and pepper. Add a pinch of red pepper flakes if desired. Taste and adjust seasoning.
  5. In a large mixing bowl, add the cooled pasta, prepared veggies, and 1/2 cup crumbled feta or shredded mozzarella. Pour the dressing over and toss gently until everything is well coated.
  6. Sprinkle the chopped fresh herbs over the salad and give it one last light toss. Cover and refrigerate for 30 minutes to let flavors meld or serve immediately.

Notes

Toss pasta with olive oil immediately after draining to prevent sticking. Rinse pasta with cold water to stop cooking and cool it for the salad. Add dressing just before serving or store separately if making ahead to avoid sogginess. Letting salad rest in fridge for 30 minutes enhances flavor. Customize with proteins or seasonal veggies as desired.

Nutrition

Keywords: pasta salad, easy pasta salad, rotini salad, penne salad, summer salad, quick dinner, potluck recipe, vegetarian pasta salad

Find it online: https://sagestirs.com/easy-pasta-salad-recipe-5-delicious-variations-for-fresh-flavor/