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Pasta Salad

Pasta Salad

This Pasta Salad is a celebration of fresh flavors and vibrant textures. Packed with colorful vegetables and tossed in a zesty dressing, it’s a crowd-pleaser perfect for picnics and gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Penne pasta
Vegetables
  • 1 Red bell pepper diced
  • 1 Yellow bell pepper diced
  • 1/2 Red onion thinly sliced
  • 1 cup Cherry tomatoes halved
  • 1/2 cup Black olives sliced
  • 1/4 cup Fresh parsley chopped
Dressing
  • 1/4 cup Olive oil
  • 2 tablespoons Red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove Garlic minced
  • 1/2 teaspoon Dried oregano
  • to taste Salt
  • to taste Pepper

Equipment

  • Large bowl

Method
 

  1. Cook the pasta according to package directions. Drain and rinse with cold water to stop the cooking process.
  2. While the pasta is cooking, prepare the vegetables. Dice the bell peppers, slice the red onion and olives, and halve the cherry tomatoes. Chop the fresh parsley.
  3. In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
  4. Add the cooked pasta and all the prepared vegetables to the bowl with the dressing.
  5. Gently toss everything together until the pasta and vegetables are well coated with the dressing.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Before serving, give the Pasta Salad another toss and adjust the seasoning as needed.

Notes

For the most flavorful Pasta Salad, don't skimp on the fresh herbs. Parsley adds a bright, refreshing note, but basil or oregano can also be fantastic additions. Use a high-quality extra virgin olive oil for the dressing. Be sure to cook your pasta al dente. Don't be afraid to experiment with different types of pasta like rotini, fusilli, or tortellini. Refrigerating the Pasta Salad for at least 30 minutes (or even overnight) intensifies the flavors.