The Perfect Pasta Salad (Fresh, Colorful, Crowd-Pleaser)
A bright, zesty pasta salad loaded with crisp veggies, creamy cheese, and a bold homemade dressing. Perfect for picnics, potlucks, or meal prep.
Ingredients
For the salad
- 500 g short pasta (rotini, penne, or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, very thinly sliced
- 1 cup black olives, sliced
- 1 cup mozzarella pearls (or diced mozzarella)
- 1/3 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped (optional)
For the dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice (fresh)
- 1 tablespoon Dijon mustard
- 1 teaspoon honey (or sugar)
- 1 clove garlic, very finely minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook the pasta in well-salted boiling water until al dente. Drain and rinse briefly under cool water to stop the cooking. Shake off excess water and let it cool.
- Prep the vegetables while the pasta cools: chop tomatoes, cucumber, pepper, onion, olives, and herbs.
- Make the dressing: whisk olive oil, vinegar, lemon juice, mustard, honey, garlic, oregano, salt, and pepper until emulsified.
- Assemble: in a large bowl, combine pasta, vegetables, olives, cheese, and herbs.
- Dress: pour the dressing over and toss gently until everything is well coated.
- Chill for at least 30–60 minutes before serving for the best flavor.
- Taste and adjust salt, pepper, or a splash of vinegar before serving.
Tips for the Best Flavor
- Salt the pasta water well; it’s your only chance to season the pasta itself.
- Slice the onion very thin so it doesn’t overpower.
- Add a spoonful of dressing just before serving to refresh the salad.
- Keeps well in the fridge for up to 3 days.
Easy Add-Ins
- Grilled chicken, tuna, or salami
- Chickpeas for a vegetarian protein boost
- Feta instead of mozzarella
- A pinch of chili flakes for heat