Pasta Salad

Pasta Salad always reminds me of sunny potlucks at the park when we’d spread out picnic blankets and everyone brought something to share so I’d bring a big colorful bowl filled with spiral pasta crunchy veggies tangy dressing and crumbled cheese. It was easy to make ahead and guaranteed to disappear before the grilled burgers even hit the table.

Now it’s one of my go-to dishes for everything from meal prepping lunches to backyard barbecues. With its bright crisp vegetables chewy pasta and zippy vinaigrette it’s fresh vibrant and endlessly customizable a recipe I love making over and over again.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Rotini pasta – The perfect shape for holding dressing in every twist.
• Cherry tomatoes – Juicy and sweet they add pop and color.
• Cucumber – Refreshing with a crisp bite that balances the pasta.
• Red onion – For sharpness and a bit of crunch.
• Feta cheese – Adds saltiness and creamy texture.
• Fresh parsley – Brings brightness and a herby finish.
• Olive oil – A rich base for the simple vinaigrette.
• Red wine vinegar – Adds tang that cuts through the richness.
• Dijon mustard – Helps the dressing emulsify with a gentle bite.
• Garlic – Boosts flavor with a savory punch.
• Salt and black pepper – The basics that bring every flavor to life.

Tools You’ll Need

• Large pot – To boil pasta until perfectly al dente.
• Colander – For draining the pasta quickly and thoroughly.
• Cutting board and knife – For chopping fresh veggies and herbs.
• Mixing bowl – To toss everything together with dressing.
• Whisk – For blending the vinaigrette ingredients.
• Large spoon or salad tongs – For gentle mixing without mashing.

Instructions

Step 1: Cook the Pasta

I boil a large pot of salted water and cook the rotini until just al dente. Once it’s done I drain and rinse it with cold water to cool it down quickly and stop the cooking process.

Step 2: Chop the Veggies

While the pasta cools I slice the cherry tomatoes halve the cucumbers and dice the red onion. Then I chop a big handful of fresh parsley and crumble the feta.

Step 3: Make the Dressing

In a small bowl I whisk together olive oil red wine vinegar Dijon mustard minced garlic salt and pepper. It comes together in seconds and adds a tangy kick to every bite.

Step 4: Toss It All Together

I add the pasta to a large bowl then pour in the chopped veggies and dressing. I mix everything well until coated then gently fold in the feta and parsley so it stays light and fluffy.

Step 5: Chill and Serve

I let the salad chill for at least 30 minutes so the flavors can meld. Just before serving I give it one more toss and sometimes top with a little extra feta or parsley for color.

Tips

You can easily switch up the ingredients—try kalamata olives or bell peppers for variety or add chickpeas or grilled chicken for extra protein. If the salad feels dry after chilling I drizzle on a touch more olive oil or vinegar to refresh it.

Ways to Serve

Pasta Salad is perfect for picnics barbecues potlucks or easy make ahead lunches. Serve it as a side with grilled meats sandwiches or burgers or enjoy it on its own as a light vegetarian main dish. It also packs well for lunches and road trips!

Frequently Asked Questions

Can I make Pasta Salad ahead of time?

Yes it’s even better after a few hours in the fridge as the flavors develop and the dressing soaks in.

How long does pasta salad last?

It stays fresh in the fridge for 3 to 4 days when stored in an airtight container.

What kind of pasta is best for pasta salad?

Short pasta like rotini penne or bowties works best because they hold the dressing and mix-ins well.

See You in the Kitchen

I hope you try this Pasta Salad soon it’s colorful easy and full of flavor and perfect for any occasion. Don’t forget to save the recipe and let me know what creative twists you add to make it your own!

Happy Cooking!

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