Go Back
Delicious bowl of Easy Classic Pasta Salad with fresh vegetables and dressing

Easy Classic Pasta Salad

A quick, vibrant dish bursting with the flavors of crisp vegetables, tender pasta, and a zesty dressing, perfect for family gatherings and potlucks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces short pasta (rotini, fusilli, or penne) Cook to a tender, slightly chewy bite. Swap for whole wheat pasta for a nutty touch.
  • 1 cup cherry tomatoes, halved Bright and juicy.
  • 1 cup cucumber, diced Use English cucumber for fewer seeds.
  • 1/2 cup red bell pepper, chopped Swap with yellow or orange for sweetness.
  • 1/3 cup red onion, finely sliced Soak briefly in cold water if you want milder onion.
  • 1/2 cup black olives, sliced Optional, but they add a salty depth.
  • 1 cup mozzarella pearls or diced mozzarella For creamy pockets of richness.
  • 1/4 cup fresh parsley, chopped Basil is a lovely substitute for an aromatic lift.
Dressing
  • 1/3 cup extra-virgin olive oil The backbone of the dressing.
  • 3 tablespoons red wine vinegar Balances the oil with a bright tang.
  • 1 teaspoon Dijon mustard Adds silk and gentle bite.
  • 1 clove garlic, minced Or 1/2 teaspoon garlic powder.
  • 1 teaspoon honey or sugar Optional, to round acidity.
  • 1 teaspoon dried oregano Or 1 tablespoon fresh, finely chopped.
  • to taste salt and freshly ground black pepper

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
  2. While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, chop the bell pepper, and finely slice the red onion.
Combining
  1. Drain the pasta and immediately rinse under cool water to stop the cooking and cool the noodles.
  2. In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, and parsley. Toss gently.
Making the Dressing
  1. Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, oregano, salt, and pepper until glossy and slightly thickened.
  2. Pour the dressing over the pasta mixture and fold everything together.
Finishing Up
  1. Taste and adjust seasoning. Chill for at least 30 minutes for flavors to meld.

Notes

Refrigerate in an airtight container for up to 3 days. The salad may absorb dressing over time. Freshen it with a quick toss before serving. Do not freeze.