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Best Easy Pasta Salad

A quick and delicious pasta salad that's perfect for summer gatherings, potlucks, and meal prep, featuring fresh vegetables and a simple vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 ounces pasta (rotini, farfalle, or shells) Swap with gluten-free pasta if needed.
  • 1 cup cherry tomatoes, halved Substitute sun-dried tomatoes for a deeper sweetness.
  • 1 cup cucumber, diced Swap with zucchini for a different crunch.
  • 1 red bell pepper diced Green bell pepper works for a milder taste.
  • 1/2 cup red onion, thinly sliced Scallions are a gentler alternative.
  • 1 cup mozzarella pearls or cubed feta Use vegan cheese for a dairy-free twist.
  • 1/2 cup black olives, sliced Capers add an extra tang if you like.
  • 1/3 cup fresh basil, torn Swap spinach with kale for a stronger leafy note.
Dressing Ingredients
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar or lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup Optional
  • Salt and freshly ground black pepper, to taste

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, usually 8–10 minutes depending on shape. Drain and rinse under cold water to stop the cooking and cool the pasta for the salad.
  2. While the pasta cooks, whisk together the dressing: in a bowl combine olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, honey (if using), and a pinch of salt and pepper. Whisk until glossy.
  3. In a large mixing bowl, toss the cooled pasta with the dressing so every curve and crevice is lightly coated.
  4. Add the halved cherry tomatoes, cucumber, red bell pepper, red onion, olives, and cheese. Toss gently so the ingredients mingle but keep their textures.
  5. Fold in the torn basil leaves at the end so they remain bright and fragrant.
  6. Chill for at least 30 minutes, or cover and refrigerate overnight to let the flavors marry.

Notes

Store in an airtight container for up to 3–4 days. It's better to hold back some cheese or fresh herbs to add just before serving. Freezing is not recommended.