Description
A fast and reliable pasta salad that’s bright, flexible, and perfect for potlucks or last-minute meals.
Ingredients
- 12 ounces (340 g) pasta (rotini, fusilli, or farfalle)
- 4 quarts (4 L) salted water
- 1 tbsp kosher salt
- 1–1½ cups chopped vegetables (cherry tomatoes halved, 1 cup diced cucumber, 1/2 cup sliced red onion, 1 cup diced bell pepper)
- 1/3 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp sugar or honey
- Salt and pepper to taste
- 1/2 cup crumbled feta or grated Parmesan
- 2 tbsp chopped fresh herbs (parsley or basil)
Instructions
- Boil pasta in salted water until al dente, about 8–10 minutes. Drain and rinse under cold water to stop cooking.
- Transfer pasta to a large mixing bowl.
- Add chopped vegetables and toss with the vinaigrette made from olive oil, vinegar, mustard, garlic, sugar, salt, and pepper.
- Fold in cheese and fresh herbs.
- Chill for at least 30 minutes for flavors to meld.
Notes
The salad holds well in the fridge for up to 3-4 days, and the flavors improve over time. Consider doubling the dressing and adding more veggies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean