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Pasta Salad Recipe
Here’s a recipe for a delicious and easy pasta salad that’s perfect for picnics, potlucks, or just as a side dish for your next family meal. This recipe serves 6-8 people.
Ingredients:
For the salad:
- 12 oz. fusilli or rotini pasta
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/2 red onion, diced
- 1/2 cup black olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
For the dressing:
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions:
- Cook the pasta in a large pot of salted boiling water according to the package instructions, until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Transfer the pasta to a large bowl.
- Add the cherry tomatoes, cucumber, red onion, black olives, feta cheese, and parsley to the bowl with the pasta.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, honey, salt, and pepper until well combined.
- Pour the dressing over the pasta salad and toss everything together until evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld together and makes the salad taste even better.
- Before serving, give the pasta salad a good stir and adjust the seasoning if necessary. You can also garnish with additional chopped parsley if desired.
Tips:
- You can use any type of pasta you like for this salad, but fusilli or rotini work well because they hold the dressing nicely.
- If you don’t like feta cheese, you can substitute it with goat cheese or even grated Parmesan cheese.
- To add some protein to the salad, you can toss in some cooked and shredded chicken, chopped ham, or even chickpeas.
- This pasta salad can be stored in the refrigerator for up to 3 days. Just be sure to give it a good stir before serving, as the dressing tends to settle at the bottom.
Here’s another pasta salad recipe for you:
Ingredients:
For the salad:
- 12 oz. penne pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, diced
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves, chopped
- 1/2 cup sliced black olives
- 1/4 cup chopped fresh basil leaves
- 1/4 cup grated Parmesan cheese
For the dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper, to taste
Instructions:
- Cook the pasta in a large pot of salted boiling water according to the package instructions, until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Transfer the pasta to a large bowl.
- Add the diced red and yellow bell peppers, red onion, cherry tomatoes, chopped spinach, sliced black olives, chopped basil, and grated Parmesan cheese to the bowl with the pasta.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic, Dijon mustard, honey, salt, and pepper until well combined.
- Pour the dressing over the pasta salad and toss everything together until evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Before serving, give the pasta salad a good stir and adjust the seasoning if necessary.
Tips:
- You can add some protein to the salad by tossing in some cooked and chopped chicken or shrimp.
- You can also vary the vegetables in the salad based on what you have on hand or what’s in season. Some other great options include zucchini, yellow squash, asparagus, or roasted eggplant.
- If you don’t have fresh basil, you can substitute it with fresh parsley or even dried Italian seasoning.
- This pasta salad can be stored in the refrigerator for up to 3 days. Just be sure to give it a good stir before serving, as the dressing tends to settle at the bottom.
Final Word
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