What You’ll Love About This Recipe
You’ll adore this pasta salad for its fresh flavors and simplicity—it’s perfect for any occasion, from picnics to family dinners.
- It’s quick to make, saving you time while still being delicious.
- The mix of colorful veggies and tangy dressing keeps every bite exciting.
- Plus, it’s super versatile, so you can tweak it to match your favorite ingredients!
Recipe
Pasta salad is a versatile and invigorating dish perfect for picnics, potlucks, or a quick meal. It combines tender pasta with crisp vegetables, savory meats or cheeses, and a tangy dressing for a balanced flavor.
Ingredients:
- 8 oz pasta (rotini, penne, or bowtie)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions:
- Cook pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine pasta, tomatoes, cucumber, red onion, olives, feta, and parsley.
- In a small bowl, whisk olive oil, vinegar, mustard, salt, and pepper.
- Pour dressing over the salad and toss gently to coat.
- Chill for at least 1 hour before serving.
Notes:
- Add grilled chicken, shrimp, or pepperoni for extra protein.
- Substitute with gluten-free pasta if needed.
Time:
- Prep: 15 minutes
- Cooking: 10 minutes
- Serving: 4-6
Nutrition
Pasta salad is a versatile dish that can be customized with various ingredients. Here’s a breakdown of its nutritional content based on a typical recipe.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 300 |
| Protein | 8g |
| Carbohydrates | 35g |
| Fat | 14g |
| Fiber | 3g |
| Sugar | 4g |
What To Serve With It
When I’m planning a meal around pasta salad, I like to think about balancing flavors and textures to make everything feel complete.
I’ll often pair it with grilled chicken or shrimp for a protein boost, or add a side of garlic bread for something crispy. A fresh green salad with a tangy vinaigrette works well too, especially if the pasta salad is on the richer side.
For something lighter, I’ll serve it with sliced watermelon or a veggie platter. It’s all about creating a mix that keeps each bite interesting and satisfying, without overpowering the star of the meal.
