Pasta Salad Recipe
A classic pasta salad with seasonal vegetables and Italian dressing.
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Ingredients
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Pasta Salad Base
Vegetables
Dressing
Method
Cooking the Pasta
- 1
Boil the Water
In a large pot, bring 4 cups of water to a boil over high heat.
- 2
Add Salt and Pasta
Once boiling, add 1 tsp of salt and 2 cups of pasta to the pot. Stir well.
- 3
Cook the Pasta
Cook the pasta according to package instructions, usually about 8-10 minutes, until al dente.
- 4
Drain and Cool
Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside to cool.
Preparing the Vegetables
- 5
Chop the Vegetables
While the pasta is cooking, wash and chop 1 cup of cherry tomatoes in half, 1 medium cucumber into small cubes, 1 medium bell pepper into bite-sized pieces, and 1 small red onion finely.
- 6
Prepare Olives
If using whole olives, slice or chop 1 cup of olives and set aside.
Making the Dressing
- 7
Mix the Dressing
In a small bowl, whisk together 1 cup of olive oil, 1/4 cup of red wine vinegar, 2 tbs of Dijon mustard, 2 minced garlic cloves, 1 tbs of Italian seasoning, 1 tsp of salt, and 1 tsp of black pepper until well combined.
Combining Ingredients
- 8
Combine Pasta and Vegetables
In a large mixing bowl, combine the cooled pasta, chopped vegetables (cherry tomatoes, cucumber, bell pepper, red onion), and olives.
- 9
Add Dressing
Pour the dressing over the pasta and vegetables. Toss everything together until well coated.
- 10
Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled.