Description
A vibrant and tangy pasta salad, perfect for potlucks and summer gatherings.
Ingredients
- 12 oz short pasta (penne, rotini, or fusilli)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red onion (thinly sliced)
- 1/2 cup sliced pepperoncini or mild peppers
- 1/2 cup diced mozzarella or feta
- 1/2 cup sliced black olives
- 1/3 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove (minced)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Boil the pasta in well-salted water for 9–10 minutes until al dente. Drain and rinse under cold water or dunk into an ice bath to stop cooking.
- While the pasta cooks, chop the vegetables.
- Whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and black pepper to make the dressing.
- Toss the pasta and chopped vegetables with the dressing.
- Chill for at least 30–60 minutes to let flavors meld.
- Adjust salt and acidity before serving.
Notes
This salad travels well and tastes even better after a few hours in the fridge.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian