Go Back

Pasta Salad

A fresh and easy pasta salad packed with vegetables and tossed in a tangy homemade dressing, perfect for picnics and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Salad
  • 3 cups cooked pasta cooled
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion chopped
  • 1/2 cup black olives sliced
  • 1/2 cup bell peppers diced
  • 1/2 cup mozzarella cheese cubed
  • 1/4 cup parsley chopped
Dressing
  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp oregano

Equipment

  • Large pot
  • Mixing bowl
  • Whisk

Method
 

  1. Cook pasta in salted boiling water until al dente, then drain and rinse under cold water.
  2. Prepare vegetables by chopping tomatoes, cucumber, onion, and peppers.
  3. Whisk together dressing ingredients until combined.
  4. Combine pasta, vegetables, olives, and cheese in a bowl.
  5. Pour dressing over and toss well to coat.
  6. Refrigerate for at least 30 minutes before serving.

Notes

For best flavor, let the salad chill before serving and add extra dressing if needed.