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Pasta Salad

A vibrant pasta salad loaded with fresh veggies and a zesty dressing that will win over any summer BBQ crowd.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Veggies
  • 2 cups short pasta (rotini or penne) Cooked until al dente
  • 1 cup chopped bell peppers Any color you prefer
  • 1 cup chopped cucumbers Unpeeled
  • 1/2 cup cubes of cheddar or mozzarella cheese For a salty bite
Add-ins
  • 1/2 cup chopped olives Optional
  • 1/2 cup sliced pepperoni Optional
  • 1 cup cooked chickpeas Optional
  • 1/4 cup chopped fresh parsley For freshness
  • 1/4 cup chopped fresh basil For freshness
Dressing
  • 1/4 cup olive oil For base of dressing
  • 2 tablespoons red wine vinegar For tanginess
  • 1 tablespoon Dijon mustard For creaminess and flavor
  • 1 teaspoon honey For sweetness
  • 1 clove minced garlic For extra flavor
  • 1/4 teaspoon dried oregano Optional, for flavor

Method
 

Cook Pasta
  1. Cook the pasta according to package instructions until just tender. Drain and rinse under cold water until cooled, but do not soak.
Prepare Ingredients
  1. Chop all vegetables into bite-sized pieces, ensuring they are roughly the same size as the pasta.
Make Dressing
  1. In a jar, combine olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, and oregano. Shake well to emulsify.
Combine
  1. In a large bowl, combine the warm pasta, chopped veggies, cheese, and any add-ins.
  2. Pour the dressing over the pasta salad and toss to coat evenly.
Chill
  1. Cover and refrigerate for at least 30 minutes before serving to enhance flavors.

Notes

Tastes better the next day. Mix in more dressing if it seems dry before serving.