Description
This Easy Pasta Salad is a quick and delicious side dish perfect for picnics, potlucks, or a light lunch. Featuring cooked pasta tossed with fresh vegetables, tangy dressing, and optional cheese or protein, it combines crisp textures and vibrant flavors for a refreshing and satisfying meal.
Ingredients
Pasta
- 12 ounces rotini pasta
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup bell peppers, diced (red, yellow, or green)
Dressing
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Extras (optional)
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/2 cup cooked chicken breast, diced (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to cool it and stop the cooking process.
- Prepare the vegetables: While the pasta cooks, halve the cherry tomatoes, dice the cucumber and bell peppers, finely chop the red onion, and slice the black olives. Set aside.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined.
- Combine salad: In a large mixing bowl, add the cooled pasta, chopped vegetables, and optional chicken if using. Pour the dressing over the salad and toss gently to coat evenly.
- Add extras and chill: Fold in crumbled feta cheese and chopped parsley for added flavor and color. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Give the pasta salad a final toss before serving. Adjust seasoning with salt and pepper if needed. Serve chilled or at room temperature.
Notes
- For a vegetarian version, omit the chicken.
- You can substitute rotini with penne, fusilli, or bowtie pasta.
- Add other vegetables like celery or shredded carrots for extra crunch.
- Make sure to rinse the pasta under cold water to prevent it from sticking and to cool it for the salad.
- This salad keeps well refrigerated for up to 3 days.
