Classic Pasta Salad
A colorful medley of tender pasta, crisp vegetables, and a tangy dressing that brings everything together in perfect harmony. This salad is quick to prepare, endlessly customizable, and even better when made ahead.
Ingredients
Pasta and Vegetables
- 3 cups pasta (rotini, penne, or bowtie) Cooked al dente
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
Dressing and Seasoning
- 1/2 cup Italian dressing (or your favorite vinaigrette)
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Drain and rinse under cold water to stop the cooking process and cool the pasta.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and black olives.
- Pour the Italian dressing over the pasta and vegetables. Toss gently until everything is evenly coated.
- Stir in the chopped parsley and season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Notes
Pro Tips: Don’t overcook the pasta—al dente is key for texture. Rinse with cold water to prevent mushiness. Chill for best flavor. Toss again before serving. Variations: Use whole wheat pasta, add protein like grilled chicken or chickpeas, or experiment with different veggies. For a creamier salad, mix in Greek yogurt or mayonnaise.