Description
This Easy Pasta Salad Recipe is a fresh and flavorful dish that comes together in under 30 minutes. It’s perfect for picnics, barbecues, potlucks, or a simple lunch. Short, sturdy pasta, crunchy vegetables, and a zesty dressing ensure every bite packs a punch. Plus, it’s incredibly versatile—swap in your favorite veggies, add protein, or experiment with different dressings to make it your own!
Ingredients
Scale
- 12 ounces (about 3 cups dried) of pasta (rotini, fusilli, or bow-tie)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 medium bell pepper, chopped (red, yellow, or orange)
- ¼ cup red onion, finely chopped
- ½ cup black olives, sliced
- 1 cup mozzarella cheese, cubed or mini mozzarella balls
- ½ cup Italian dressing (bottled or homemade)
- 2 tablespoons extra virgin olive oil (optional)
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon dried oregano (optional)
Instructions
Boil the Pasta
- Fill a large pot with water and add a generous pinch of salt (about 1 tablespoon for every 4 quarts of water).
- Bring the water to a rolling boil. Add the pasta and cook according to the package instructions, typically 8–10 minutes. For pasta salad, aim for al dente.
Drain and Cool
- Once the pasta is cooked, drain it in a colander and rinse under cold water. This helps stop the cooking process, removes excess starch, and prevents clumping.
- Set it aside to drain thoroughly.
Prep the Vegetables
- Wash and chop the cherry tomatoes, cucumber, bell pepper, and red onion.
- Slice or chop black olives if they aren’t pre-sliced.
Mix Ingredients
- In a large mixing bowl, combine the cooled pasta, tomatoes, cucumber, bell pepper, red onion, black olives, and mozzarella cheese.
- Drizzle in ½ cup of Italian dressing and the optional olive oil, then sprinkle with salt, pepper, and dried oregano (if using).
Toss and Adjust
- Gently toss all ingredients until well combined and every piece is coated with dressing.
- Taste the salad. Add more salt, pepper, or dressing if desired.
Chill and Serve
- For best flavor, cover the bowl and refrigerate the salad for at least 20–30 minutes.
- Serve chilled. If the pasta has absorbed too much dressing, add a splash more just before serving.
Notes
- Variations: Feel free to add shredded chicken, salami, or chickpeas for a protein boost. For a vegan version, omit the cheese or use a plant-based alternative, and choose a vegan dressing.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. If the salad seems dry upon serving again, stir in a bit more dressing or olive oil.
- Tips: Short pasta shapes like rotini or fusilli work best because they hold onto the dressing. Rinsing the pasta under cold water helps maintain a firm texture, essential for any pasta salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American / Italian Fusion
Keywords: easy pasta salad, quick pasta salad, summer salad, picnic salad