why make this recipe
Classic Pasta Salad is a versatile dish that everyone loves. It’s colorful, tasty, and easy to make. Great for summer picnics, family gatherings, or casual dinners, this salad’s fresh ingredients bring a burst of flavor to your table. Plus, it’s a fantastic way to use up any veggies you have in your fridge!
how to make Classic Pasta Salad
Ingredients:
- tri-color rotini
- cherry tomatoes
- cucumber
- bell peppers
- red onion
- feta cheese
- black olives
- olive oil
- red wine vinegar
- Dijon mustard
- salt
- pepper
- Italian herbs
Directions:
- Cook the tri-color rotini according to package instructions; drain and cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, feta cheese, and black olives.
- In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, pepper, and Italian herbs to create the vinaigrette.
- Pour the dressing over the pasta salad and toss to combine.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
how to serve Classic Pasta Salad
Serve Classic Pasta Salad cold, straight from the fridge. It pairs perfectly with grilled meats, sandwiches, or as a light lunch on its own. You can also garnish it with a sprinkle of extra Italian herbs or fresh parsley for an added touch.
how to store Classic Pasta Salad
Store any leftover pasta salad in an airtight container in the refrigerator. It will last for up to three days. If the salad seems dry after storage, you can add a little more olive oil or vinegar before serving.
tips to make Classic Pasta Salad
- Make sure to cook the pasta al dente, so it doesn’t get mushy after mixing with the dressing.
- Add more veggies like spinach or zucchini for extra crunch and nutrition.
- You can customize the flavor by using different cheeses, like mozzarella or Parmesan.
- Letting the salad rest in the fridge enhances the flavors, so plan to make it ahead of time if you can.
variation
For a protein-packed version, add grilled chicken, shrimp, or chickpeas. You can also swap the tri-color rotini for whole wheat pasta to increase the fiber content.
FAQs
1. Can I use a different type of pasta?
Yes, any pasta shape you like will work. Just make sure to adjust the cooking time as needed.
2. Is this pasta salad gluten-free?
You can make it gluten-free by using gluten-free pasta. The rest of the ingredients are naturally gluten-free.
3. How can I make this dish vegan?
To make it vegan, simply omit the feta cheese and replace it with a vegan cheese alternative, or leave it out entirely. Use a different dressing if desired.
Classic Pasta Salad
Ingredients
Pasta and Vegetables
- 8 oz tri-color rotini Cook according to package instructions
- 1 cup cherry tomatoes
- 1 medium cucumber Diced
- 1 medium bell pepper Diced
- 1/2 medium red onion Finely chopped
- 1/2 cup feta cheese Crumbled
- 1/2 cup black olives Sliced
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp salt Adjust to taste
- 1 tsp pepper Adjust to taste
- 1 tbsp Italian herbs Dried
Instructions
Preparation
- Cook the tri-color rotini according to package instructions; drain and cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, and black olives.
Dressing
- In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, pepper, and Italian herbs to create the vinaigrette.
- Pour the dressing over the pasta salad and toss to combine.
Serving
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve cold, garnished with extra Italian herbs or fresh parsley if desired.