Cold Pasta Salad Recipe
Italian-American · Main course · 25 min total
A refreshing and versatile cold pasta salad perfect for picnics, potlucks, or a light summer meal. This recipe combines tender pasta with crisp vegetables and a zesty vinaigrette.
15
min prep
min prep
10
min cook
min cook
6
servings
servings
260
kcal/serving
kcal/serving
Ingredients
- 8 oz (225g) rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Drain well.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, olives, bell pepper, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until emulsified.
- Pour the dressing over the pasta salad and toss gently to combine.
- If using, sprinkle with Parmesan cheese and toss lightly. Adjust seasoning to taste.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Tips
- For added protein, include diced salami, grilled chicken, or chickpeas.
- This salad keeps well in the refrigerator for up to 3 days.
- If making ahead, reserve a little dressing to refresh before serving.
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