Pasta Salad Recipe
Italian-American · Side dish · 25 min total
A classic, crowd-pleasing pasta salad loaded with fresh veggies, tangy vinaigrette, and Parmesan cheese. Perfect for picnics, potlucks, or a quick side dish.
15
min prep
min prep
10
min cook
min cook
8
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 pound rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup bell pepper, diced
- 1/2 cup grated Parmesan cheese
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, red onion, black olives, and bell pepper.
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper.
- Pour dressing over pasta mixture and toss to coat evenly.
- Fold in grated Parmesan cheese. Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Tips
- Add 1/4 cup chopped fresh basil or parsley for extra freshness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a protein boost, add 1 cup diced cooked chicken or salami.
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