Pasta Salad Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz short pasta and cook according to package instructions until just al dente (usually 9–11 minutes). Stir occasionally to prevent sticking.

Shock and cool

Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander. Immediately transfer the drained pasta to a bowl of ice water (use about 1 cup ice + cold water) and let sit 1–2 minutes to stop cooking. Drain well and shake off excess water. Alternatively, rinse briefly under cold running water until cooled.

While pasta cooks, prepare the vegetables: halve cherry tomatoes, dice cucumber and red bell pepper, thinly slice red onion, and slice olives. If using salami or cooked chicken, dice into bite-sized pieces. Combine all prepared vegetables and proteins in a large mixing bowl and toss gently.

Add torn or chiffonade basil to the vegetables just before combining with pasta to keep the leaves bright and fresh.

Make dressing

In a medium bowl or jar, whisk together 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or sugar), 1 minced garlic clove, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Slowly whisk in 3/4 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning (more salt, pepper, or vinegar) as desired.

If the dressing tastes too sharp, add a splash (1–2 tsp) of reserved pasta water to mellow and help the dressing cling to the pasta.

Add the cooled, drained pasta to the bowl with the prepared vegetables and add the dressing. Toss gently but thoroughly to coat everything evenly. If the salad seems dry, add a tablespoon or two of the reserved pasta water and toss again.

Stir in 3/4 cup crumbled feta or grated Parmesan and fold gently. Taste and adjust salt, pepper, or vinegar as needed. Add lemon zest if using for brightness.

Cover and refrigerate for at least 30 minutes to allow flavors to meld (optional: serve immediately at room temperature). Before serving, give the salad a final toss, garnish with a few extra basil leaves, and drizzle a little more olive oil if desired.