Pasta Salad
This fresh and vibrant Pasta Salad is a perfect dish for summer picnics, BBQs, or a quick lunch. Packed with colorful vegetables and tossed in a flavorful dressing, it's both satisfying and customizable to suit your taste. ,Whether you prefer a creamy dressing or a tangy vinaigrette, this pasta salad is versatile and easy to prepare. Make it ahead for meal prep or enjoy it immediately—this dish will surely be a hit at your next gathering!Nutrition Facts (per serving):Calories: 350 kcal, Carbohydrates: 45g, Protein: 10g (with chicken or chickpeas), Fat: 15g, Fiber: 4g, Sugar: 6g, .Sodium: 380mg.Estimated based on one serving (assuming 6 servings per batch)
Equipment
- 1 Large pot (for cooking pasta)
- 1 colander (for draining pasta)
- 1 large mixing bowl
- 1 Small bowl (for making dressing)
- 1 Spoon or tongs (for mixing salad)
- 1 Knife for chopping vegetables
Ingredients
- 2 cups pasta e.g., fusilli, penne, or rotini
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/4 cup red onion thinly sliced
- 1/2 cup bell pepper diced
- 1/2 cup olives black or green, sliced
- 1/2 cup feta cheese crumbled (optional)
- 1 cup cooked chicken or chickpeas optional
For Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs optional
Instructions
Cook the Pasta:
- Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
Prepare the Vegetables:
- While the pasta is cooking, chop the cherry tomatoes, cucumber, red onion, bell pepper, and olives. If using, cook the chicken or chickpeas and set them aside.
Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, and Italian herbs. Season with salt and pepper to taste.
Assemble the Salad:
- In a large mixing bowl, combine the cooled pasta with the chopped vegetables, olives, feta cheese, and protein (if using).
Toss and Serve:
- Pour the dressing over the salad and toss gently until everything is well coated. Taste and adjust the seasoning if necessary. Chill the salad in the fridge for at least 30 minutes to allow the flavors to meld.
Serve:
- Serve chilled as a refreshing side dish or light main course.
Notes
- Customize Your Salad: Feel free to add or omit any ingredients to suit your preferences. You can swap out the feta for mozzarella, add roasted vegetables, or even throw in some avocado for extra creaminess.
- Dressings: Try different dressings like balsamic vinaigrette, Italian dressing, or a creamy ranch for variation. If you prefer a creamy dressing, Greek yogurt or mayonnaise can be substituted for the vinaigrette.
- Make Ahead: Pasta salad can be made up to 2 days ahead. Just make sure to store it in an airtight container in the fridge. If it seems dry after chilling, you can add a little extra dressing before serving.