Classic Pasta Salad
This classic pasta salad is a chilled, veggie-packed dish made with al dente pasta, crisp vegetables, olives, cheese, and a bright, herby dressing. It’s Mediterranean-friendly, full of texture and flavor, and perfect for make-ahead meals or summer gatherings.
Time:
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4–6
Ingredients:
For the Salad:
2 cups short pasta (fusilli, rotini, penne, or farfalle)
1 cup cherry tomatoes, halved
½ cup cucumber, diced
½ cup red bell pepper, chopped
¼ cup red onion, thinly sliced
½ cup black olives or Kalamata, sliced
½ cup cubed or crumbled feta cheese
¼ cup fresh parsley or basil, chopped
For the Dressing:
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
½ tsp dried oregano
Salt & pepper to taste
Optional: squeeze of fresh lemon juice
Instructions:
1. Cook the Pasta:
Bring a pot of salted water to a boil.
Cook pasta until al dente, according to package directions.
Drain and rinse under cold water to stop the cooking.
2. Make the Dressing:
In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper until emulsified.
3. Assemble the Salad:
In a large bowl, combine the cooled pasta with tomatoes, cucumber, bell pepper, onion, olives, feta, and herbs.
Pour the dressing over and toss well.
4. Chill and Serve:
Let the salad chill in the fridge for at least 30 minutes to meld flavors.
Taste and adjust seasoning before serving.
Tips:
Add protein: Chickpeas, grilled chicken, or tuna are great additions.
Make it creamy: Add a dollop of Greek yogurt or mayo to the dressing.
Make ahead: Tastes even better after a few hours in the fridge!
Frequently Asked Questions
Q: Can I make this gluten-free?
A: Yes! Use gluten-free pasta such as brown rice or quinoa pasta.
Q: How long does it last in the fridge?
A: Up to 3–4 days in an airtight container.
Nutritional Information
Calories: ~320
Protein: 8g
Carbs: 35g
Fat: 18g
Fiber: 3g
Sugar: 4g