Go Back

Pasta Salad

A vibrant and customizable pasta salad loaded with fresh veggies and tossed in a flavorful dressing, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Dressing Ingredients
  • 8 oz Pasta (any type) Cooked until al dente
  • 1 cup Cherry tomatoes, halved
  • 1 Cucumber, diced
  • 1/2 Red onion, chopped
  • 1 Bell pepper, diced (any color)
  • 1/4 cup Olive oil
  • 2 tablespoons Vinegar (white or balsamic)
  • Salt & Pepper (to taste)
  • 1 teaspoon Italian herbs, dried

Method
 

Preparation
  1. Start by boiling a pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside to cool.
  2. While the pasta is cooling, chop your cherry tomatoes, cucumber, red onion, and bell pepper. Feel free to add any additional veggies you love!
  3. In a small bowl, whisk together olive oil, vinegar, salt, pepper, and Italian herbs until combined.
  4. In a large mixing bowl, combine the cooled pasta with the chopped veggies. Pour the dressing over the top and toss gently to ensure everything is evenly coated.
  5. For the best flavor, let the pasta salad chill in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld beautifully.

Notes

Leftover Pasta Salad can be stored in an airtight container in the fridge for up to 3 days. Make sure to give it a good stir before serving it again, as the dressing may settle at the bottom. This dish isn’t suitable for reheating, so it’s best enjoyed fresh or cold.