Pasta salad is a delightful dish that embodies the essence of summer gatherings, picnics, and potlucks. It’s a versatile, crowd-pleasing option that can easily be customized to suit any palate.
Ingredients
Scale:
8 ounces of pasta (any shape such as rotini, penne, or farfalle)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup black olives, sliced
1 cup fresh spinach or arugula
1 cup cooked chicken, diced (or chickpeas for a vegetarian option)
1/2 cup feta cheese, crumbled (optional)
1/3 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey (or maple syrup for a vegan option)
Salt and pepper to taste
1 teaspoon dried oregano (or Italian seasoning)
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually around 8-10 minutes.
While the pasta cooks, wash and chop all vegetables as indicated in the ingredients list.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, pepper, and oregano until well combined.
Once the pasta is cooked, drain and rinse it under cold water to stop the cooking process and cool it down.
In a large mixing bowl, combine the cooled pasta, chopped vegetables, and protein (if using).
Pour the dressing over the pasta and vegetable mixture. Toss gently until everything is evenly coated.
If using feta cheese, sprinkle it over the salad and give it a gentle toss to incorporate.
For best flavor, cover the pasta salad and refrigerate for at least 30 minutes before serving.
