Colorful pasta salad with vegetables and dressing in a bowl

Pasta Salad

BySavannah Brooks
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why make this recipe

Pasta salad is a versatile dish that is perfect for any occasion. It is quick and easy to make, making it a great choice for busy weeknights or last-minute gatherings. You can customize it with your favorite ingredients, making it a delicious and fun way to include colorful vegetables and protein in your meal. Whether served as a side dish or a main course, pasta salad always brings a smile to the table.

how to make Pasta Salad

Ingredients :

  • 12 oz pasta (e.g., rotini or fusilli)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, diced
  • 1/2 cup olives, sliced
  • 1 cup mozzarella cheese, cubed
  • Fresh herbs (e.g., basil, parsley)
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper to taste

Directions :

  1. Cook pasta according to package instructions. Drain and let cool.
  2. In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, olives, and mozzarella cheese.
  3. Drizzle with olive oil and balsamic vinegar, then toss to combine.
  4. Season with salt, pepper, and fresh herbs to taste.
  5. Serve immediately or chill in the refrigerator for 30 minutes before serving.

how to serve Pasta Salad

Pasta salad can be served cold or at room temperature. It makes a wonderful side dish for grilled meats or can be enjoyed as a light lunch on its own. For a beautiful presentation, sprinkle some fresh herbs on top before serving.

how to store Pasta Salad

Store any leftovers in an airtight container in the refrigerator. The pasta salad will keep well for about 3 days. If the salad becomes too dry, simply add a little more olive oil or balsamic vinegar before serving.

tips to make Pasta Salad

  • Cook the pasta al dente to prevent it from becoming mushy when mixed with the other ingredients.
  • Feel free to add your favorite vegetables, like bell peppers or carrots, for added color and crunch.
  • For extra flavor, marinate the chopped vegetables in olive oil and vinegar for a few minutes before adding them to the pasta.

variation

To make a protein-packed version, add grilled chicken, shrimp, or chickpeas to the salad. You can also switch up the cheese; feta works wonderfully too!

FAQs

1. Can I make pasta salad ahead of time?
Yes! You can prepare pasta salad a few hours in advance or even the day before to let the flavors meld.

2. Is pasta salad gluten-free?
You can make gluten-free pasta salad by using gluten-free pasta. The rest of the ingredients are naturally gluten-free.

3. How can I make pasta salad more filling?
To make your pasta salad heartier, consider adding proteins like chickpeas, grilled chicken, or diced ham to your mix.

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Pasta Salad

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A colorful and customizable Pasta Salad that is perfect for any occasion, quick to make, and a delightful addition to any meal.

Ingredients

  • 12 oz pasta (e.g., rotini or fusilli)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, diced
  • 1/2 cup olives, sliced
  • 1 cup mozzarella cheese, cubed
  • Fresh herbs (e.g., basil, parsley)
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Cook pasta according to package instructions. Drain and let cool.
  2. In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, olives, and mozzarella cheese.
  3. Drizzle with olive oil and balsamic vinegar, then toss to combine.
  4. Season with salt, pepper, and fresh herbs to taste.
  5. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Notes

Add your favorite vegetables for added color and crunch. Store leftovers in an airtight container for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Mediterranean

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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