Easy Pasta Salad
This easy pasta salad recipe is a fresh, flavorful, and quick side dish made with tender pasta, crisp vegetables, and a light homemade dressing. Perfect for picnics, BBQs, or meal prep, it’s simple, versatile, and always a crowd-pleaser.
Ingredients
- 12 oz pasta rotini, bowtie, or penne
- 1 cup cherry tomatoes halved
- 1 cup cucumber chopped
- 1/2 cup red onion thinly sliced
- 1/2 cup bell peppers chopped
- 1/4 cup fresh parsley chopped
- For the Dressing:
- 1/3 cup olive oil
- 2 tablespoons vinegar or lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- Optional Add-ins:
- Feta or mozzarella cheese
- Olives
- Grilled chicken
- Chickpeas
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- Drain and rinse the pasta under cold water to cool completely.
- Chop tomatoes, cucumber, bell peppers, red onion, and parsley.
- In a small bowl, whisk together olive oil, vinegar (or lemon juice), Dijon mustard, salt, and pepper.
- In a large bowl, combine cooked pasta, vegetables, and herbs.
- Pour the dressing over the salad and toss until evenly coated.
- Refrigerate for at least 30 minutes before serving.
- Toss again before serving and adjust seasoning if needed.
Notes
- Do not overcook pasta—keep it slightly firm (al dente).
- Chill before serving for best flavor.
- Add dressing gradually to avoid an overly oily salad.
- Refresh leftovers with a splash of olive oil or lemon juice.
- Store in an airtight container in the fridge for up to 3 days.