Classic Pasta Salad
A refreshing and versatile pasta salad loaded with fresh vegetables, cheese, and a tangy dressing, perfect for summer gatherings and potlucks.
Ingredients
Pasta and Vegetables
- 12 oz pasta (rotini, penne, or farfalle) Choose any of the recommended pasta shapes.
- 1 cup bell peppers (chopped) Use a mix of colors for a vibrant look.
- 1 cup cucumbers (chopped) Peel if desired.
- 1 cup cherry tomatoes (halved) Texture and sweetness from fresh tomatoes.
- 1/2 cup red onions (chopped) Adjust quantity based on preference.
Herbs and Cheese
- 1/2 cup feta or mozzarella cheese (crumbled or cubed) Choose based on desired richness.
- 1/4 cup fresh basil (chopped) Can substitute with parsley or oregano.
Dressing
- 1/3 cup olive oil Used as a base for the vinaigrette.
- 3 tbsp vinegar ( balsamic) Adjust based on taste preference.
- 1 tsp mustard For added flavor.
- to taste salt and pepper Season to personal preference.
Instructions
Preparation
- Boil the pasta according to package instructions until al dente, then drain and cool.
- Chop the bell peppers, cucumbers, cherry tomatoes, and red onions into bite-sized pieces.
Mixing and Chilling
- In a small bowl, whisk together olive oil, vinegar, mustard, salt, and pepper to create the dressing.
- In a large bowl, combine the cooled pasta, chopped vegetables, cheese, and dressing until everything is evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Serving
- Serve the classic pasta salad chilled or at room temperature, and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Consider keeping the dressing separate if storing for a longer period to avoid sogginess.