Here’s a fresh, colorful, and delicious Pasta Salad recipe — perfect for picnics, potlucks, or easy lunches. 🍅🥒🧀
🍝 Classic Pasta Salad
Ingredients:
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12 oz pasta (rotini, penne, or bowtie work best)
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1/2 cup red onion, finely chopped
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1 cup bell peppers (any color), chopped
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1/2 cup black olives, sliced
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1 cup mozzarella balls or cubed cheese
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1/4 cup Parmesan cheese (optional)
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1/4 cup fresh parsley or basil, chopped
🫙 For the Dressing:
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1/2 cup olive oil
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1/4 cup red wine vinegar (or Italian dressing)
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1 tbsp Dijon mustard
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1 tsp garlic powder
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1 tsp dried oregano
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Salt and pepper to taste
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Pinch of sugar (optional, to balance acidity)
🧑🍳 Instructions:
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Cook the Pasta:
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Boil pasta in salted water according to package directions.
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Drain and rinse with cold water to stop the cooking process.
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Prepare the Vegetables:
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While pasta cooks, chop all vegetables into bite-size pieces.
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Make the Dressing:
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In a small bowl or jar, whisk together olive oil, vinegar, mustard, and seasonings.
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Taste and adjust salt and pepper.
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Combine Everything:
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In a large bowl, add cooled pasta, vegetables, cheese, and olives.
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Pour dressing over and toss well to coat.
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Chill & Serve:
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Refrigerate for at least 1 hour before serving so flavors blend.
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Sprinkle fresh herbs and Parmesan on top before serving.
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🌟 Variations:
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Greek-style: Add feta cheese, kalamata olives, and a squeeze of lemon.
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Italian-style: Use salami, pepperoni, and Italian dressing.
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Creamy version: Mix 1/2 cup mayonnaise with 1/4 cup sour cream instead of the vinaigrette.
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Protein boost: Add grilled chicken, shrimp, or chickpeas.
Would you like me to give you a Creamy Ranch Pasta Salad version next? It’s a super popular twist!
