Pasta Salad Recipe

I really love this vibrant pasta salad because it unites colorful veggies and zesty dressing in every bite. I mix fusilli with fresh tomatoes, crisp cucumbers, and bell peppers for a refreshing dish perfect for summer potlucks. Every bite thrills my tastebuds while its adaptable and irresistible flavors keep it exciting.

I love how simple this pasta salad recipe is and its perfect for any potluck. I use 8 oz pasta, either fusilli or penne, as the hearty base that gives a good source of carbohydrates for energy.

I toss in 1 cup cherry tomatoes, halved, along with 1 cup diced cucumber and a mix of diced red and yellow bell peppers to add vitamin C and fiber. The red onion, thinly sliced, and black olives offer a punch of flavor and healthy fats.

I dress the salad with 1/2 cup Italian or Greek dressing, which really ties all the ingredients together while keeping it light and fresh. I usually season with salt and pepper to taste and add chopped basil or parsley if available.

This cold pasta salad is not only easy to make but also a flavorful option that provides some nutritional benefits without all the extra fluff Your dish is ready in no time!

Why I Like this Recipe

I really dig this recipe for a few reasons. First, its simplicity makes it a total winner – I can throw together all the veggies i have lying around and it comes out tasting great every time. Second, i love how flexible it is; whether i use Italian or Greek dressing or swap out some veggies for others, it always feels fresh and customizable. Third, prepping and mixing everything isn’t a fuss at all, and i really like that i can chill the salad and it only gets better over time. Finally, the mix of crunchy, tangy, and savory flavors makes every bite super fun, and that’s something i really look forward to every time i make it.

Ingredients

• Cherry tomatoes: They are juicy and sweet full of vitamins and antioxidants for extra nutrition.
• Cucumber: Crisp and hydrating veggie providing fiber and a cool, mild flavor that refreshes.
• Red bell pepper: Crunchy and slightly sweet, high in vitamin c that enhances the salads color.
• Red onion: Thin, tangy slices brings bold flavor and antioxidants to the dish.
• Italian dressing: A zesty mix ties all flavors together; it adds tanginess and creaminess for perfect taste.
• Pasta: Hearty carb that forms the salad base, offering satisfying texture and energy boost.
• Fresh basil or parsley: They add herbal aroma and brightness without extra calories.

Ingredient Quantities

• 8 oz pasta (fusilli or penne works great)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup black olives, sliced (optional)
• 1/2 cup Italian or Greek dressing
• Salt and pepper to taste
• Fresh basil or parsley, chopped (optional)

How to Make this

1. Bring a large pot of water to a boil and add a pinch of salt before tossing in 8 oz of pasta; stir so it doesnt stick.

2. Cook the pasta according to the package instructions until it’s al dente, then drain it.

3. Rinse the pasta under cold water to cool it down and let it set aside.

4. While the pasta is cooling, prep your veggies: halve 1 cup of cherry tomatoes, dice 1 cup of cucumber, and dice 1/2 cup each of red and yellow bell peppers.

5. Thinly slice 1/4 cup of red onion and, if you like, add 1/2 cup of sliced black olives.

6. Place all the chopped veggies in a large bowl along with the cooled pasta.

7. Pour in 1/2 cup of your choice of Italian or Greek dressing over the mixture.

8. Toss everything gently together ensuring all the ingredients get well mixed.

9. Season with salt and pepper to taste.

10. For an extra fresh kick, sprinkle chopped fresh basil or parsley on top, and let the salad chill in the fridge for at least 30 minutes before serving.

Equipment Needed

1. A large pot – to boil water and cook the pasta.
2. A colander – for draining and rinsing the pasta.
3. A knife – to chop the cherry tomatoes, cucumber, bell peppers, red onion, and olives.
4. A cutting board – to prep your veggies.
5. A measuring cup – for precisely measuring out 1/2 cup of dressing.
6. A large bowl – to combine the cooled pasta with all the chopped veggies.
7. A spoon or spatula – for tossing everything together.
8. A refrigerator – to chill your pasta salad for 30 minutes before serving.

FAQ

Pasta Salad Recipe Substitutions and Variations

• Pasta: Instead of fusilli or penne, you can try using bow tie pasta or even elbow macaroni if thats what you have in the pantry.
• Cherry Tomatoes: If you cant find cherry tomatoes, grape tomatoes work pretty well, just halved as well.
• Red Bell Pepper: You could swap red bell peppers for orange or even green bell peppers for a slightly different taste.
• Red Onion: If red onions are too strong for you, try using a milder white onion or a bit of shallots instead.
• Italian or Greek Dressing: In a pinch, a quick homemade vinaigrette made with olive oil, vinegar, and a touch of garlic can be a good substitute.

Pro Tips

1. Try not to overcook the pasta – cook it a little less than package says and rinse it with cold water to keep it firm. This really helps when mixing it with veggies so it doesn’t get mushy.
2. When you chop the veggies, aim for roughly the same size pieces so every bite has a bit of everything. It makes the salad easier to eat and looks much better.
3. Instead of dumping all the dressing over your pasta, mix it with the veggies first. Once they’re well coated, then toss in the pasta. This trick helps the dressing go evenly throughout the salad.
4. If you’re into extra flavor, add a bit more fresh basil or parsley after the salad has chilled. It gives the salad a fresher taste, but be careful not to add too much.