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Pasta Salad

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A refreshing and customizable pasta salad made with al dente pasta, fresh vegetables, and a tangy homemade dressing. Perfect for picnics, potlucks, or meal prep.

Ingredients

  • 12 oz pasta (rotini, penne, or fusilli)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1 cup bell peppers, diced
  • 1/2 cup black olives, sliced
  • 1/2 cup feta cheese or mozzarella balls (optional)
  • 2 tbsp fresh parsley or basil, chopped
  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar or lemon juice
  • 1 tsp Dijon mustard
  • 2 cloves garlic, minced
  • Salt and pepper, to taste

Instructions

  1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a large bowl, combine pasta, cherry tomatoes, cucumber, red onion, bell peppers, and olives.
  3. Add feta or mozzarella if using.
  4. In a small bowl, whisk together olive oil, vinegar or lemon juice, Dijon mustard, garlic, salt, and pepper.
  5. Pour the dressing over the pasta and vegetables. Toss to coat evenly.
  6. Garnish with fresh herbs and refrigerate for at least 30 minutes before serving.

Notes

  • Use gluten-free or whole wheat pasta to suit dietary needs.
  • Add grilled chicken, tuna, or chickpeas for extra protein.
  • For dairy-free, omit the cheese.
  • Best served chilled, not reheated.

Nutrition

Find it online: https://thefamilycooking.com/pasta-salad/