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Colorful and fresh pasta salad with vegetables and dressing in a bowl.

Pasta Salad

This delicious Pasta Salad combines chewy pasta with fresh veggies and a tangy dressing, making it a perfect quick dinner option or picnic staple.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 ounces short pasta (rotini, fusilli, or penne) Any sturdy shape that holds dressing well.
  • 1 cup cherry tomatoes, halved For sweetness and juice.
  • 1 cup cucumber, diced Cool crunch. Swap with zucchini for a firmer texture.
  • 1/2 cup red onion, thinly sliced Soak in cold water for 10 minutes for a milder bite.
  • 1/2 cup olives or capers For a salty pop (optional).
  • 1 cup cubed mozzarella or feta Choose feta for tang, mozzarella for creaminess.
Dressing Ingredients
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar or lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey or sugar Optional, to balance acidity.
  • Salt and freshly ground black pepper to taste
  • Red pepper flakes for gentle heat (optional)
Herbs
  • 1/3 cup fresh basil and/or parsley, chopped Fragrant finish.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente.
  2. Drain and rinse under cold water to stop cooking and cool the noodles.
Make the Dressing
  1. While the pasta cooks, whisk together the dressing: olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, salt, and pepper.
  2. Taste and adjust for brightness and saltiness.
Combine Ingredients
  1. In a big mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, olives or capers, and cheese. Toss gently.
  2. Pour the dressing over the pasta and vegetables, then fold gently until evenly coated.
Finishing Touches
  1. Stir in the chopped basil and parsley, cover, and refrigerate for at least 30 minutes before serving.
  2. Serve chilled or at room temperature, garnishing with extra herbs and fresh pepper.

Notes

This salad can be made up to a day in advance. Flavors deepen over time, making it even better after one night.