Easy Summer Pasta Salad
A quick and delicious pasta salad that combines fresh vegetables and a zesty homemade dressing, perfect for weeknight dinners or meal prep.
Ingredients
Pasta and Vegetables
- 12 ounces short pasta like rotini, penne, or farfalle Choose a shape with ridges for better dressing adherence.
- 1 to 2 cups cherry tomatoes, halved
- 1 medium cucumber, chopped
- a small handful red onion, thinly sliced Use less if you prefer less onion flavor.
- 1 bell pepper, chopped Any color works.
- 1/2 cup olives, sliced Optional but recommended.
- 3/4 cup feta crumbles or mozzarella pearls
- a handful fresh parsley or basil For added flavor.
- optional shredded rotisserie chicken, chickpeas, or diced salami For extra protein.
Dressing
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated or minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- to taste black pepper
- 1 teaspoon honey (optional) For a touch of sweetness.
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Instructions
Cooking the Pasta
- Boil the pasta in well salted water until just done, checking at 9 minutes.
- Drain the pasta and rinse it briefly with cool water to stop the cooking.
Preparing Ingredients
- While pasta cooks, chop all the vegetables and organize them.
Mixing the Salad
- Toss the warm or room temp pasta with a little dressing first, about 2 to 3 tablespoons.
- Add the chopped veggies, cheese, herbs, and the rest of the dressing. Toss again, taste, and adjust as necessary.
- Let it sit for 10 minutes before serving to allow flavors to meld.
Making the Dressing
- Combine all dressing ingredients in a jar. Shake well to combine.
- Taste and adjust to your preference.
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Note
Perfect for meal prep, this pasta salad can be served as a main dish or side. Keep extra dressing on hand for leftovers as pasta absorbs the dressing in the fridge.