Description
Summer Pasta Salad is a refreshing and flavorful dish, perfect for warm weather. Made with al dente pasta, fresh vegetables, and a tangy dressing, this salad is ideal for BBQs, picnics, or potlucks. It’s easily customizable with your favorite ingredients and can be made ahead of time for a delicious, crowd-pleasing meal.
Ingredients
- For the pasta:
-
- 12 oz pasta (rotini, penne, or farfalle work well)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced (red, yellow, or orange)
- 1/4 cup red onion, thinly sliced
- 1/4 cup black olives, sliced (optional)
- 1/4 cup feta cheese, crumbled (optional)
- 2 tbsp fresh parsley, chopped
- For the dressing:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar (or white wine vinegar)
- 1 tbsp Dijon mustard
- 1 tsp honey (optional, for sweetness)
- Salt and pepper to taste
- 1/2 tsp garlic powder (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions, until al dente. Drain the pasta, rinse it under cold water to stop the cooking process, and set it aside to cool.
- Prepare the vegetables: While the pasta is cooling, chop the cherry tomatoes, cucumber, bell pepper, red onion, and olives (if using). Place them in a large mixing bowl.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey (if using), garlic powder (optional), salt, and pepper until fully combined.
- Combine the pasta and veggies: Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the pasta and vegetables and toss everything together until evenly coated.
- Garnish and chill: Gently stir in the crumbled feta cheese (if using) and chopped parsley. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve: Once chilled, give the pasta salad a quick toss and serve. It’s best enjoyed cold, but can be kept in the fridge for a few hours or even overnight.
Notes
Add protein: Make the salad more filling by adding grilled chicken, shrimp, or even chickpeas for a vegetarian option.Cheese options: If you’re not a fan of feta, you can use mozzarella, goat cheese, or Parmesan for a different flavor.Greens: Add some mixed greens or spinach to the salad for extra color and nutrition.Spicy version: If you like a bit of heat, add diced jalapeños or a pinch of red pepper flakes to the dressing.Herb variations: Try using fresh basil, oregano, or thyme instead of parsley for a different herbal flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
