Pasta salad is a common dish served at meals and gatherings. This article explains a recipe that combines cooked pasta, fresh vegetables, cheeses, and a simple homemade dressing.
The guide covers the selection of ingredients, the preparation process, and some variations to try.
Table of contents
Why Pasta Salad?
Pasta salad is versatile. It can be served as a side dish or as a light meal. The dish is easy to prepare ahead of time, and its ingredients can be adjusted based on what is available in the kitchen. The combination of pasta, vegetables, and a light dressing offers a balanced meal with a mix of textures and flavors.
Key Components of the Perfect Pasta Salad
Pasta Selection
Choose a short, sturdy pasta. Options include penne, fusilli, rotini, or farfalle. A pasta with ridges or twists helps keep the dressing with the pasta.
Fresh Vegetables & Add-ins
Select a variety of fresh vegetables for texture and flavor:
- Tomatoes: Use small tomatoes that have been halved.
- Cucumbers: Slice into half-moons.
- Bell Peppers: Dice red, yellow, or orange peppers.
- Other Options: Zucchini, lightly cooked broccoli, and thin slices of red onion or shallots can be added.
- Briny Items: Olives and pepperoncini add a slight tang.
- Proteins: Chickpeas or diced cooked chicken can be mixed in if a more filling dish is desired.
Cheese & Dairy Options
Cheeses add a mild creaminess. Some common choices are:
- Fresh mozzarella (torn into bite-sized pieces)
- Crumbled feta
- Grated parmesan
The Homemade Dressing
A simple dressing is made from:
- Oil and Vinegar: Extra virgin olive oil paired with white wine vinegar, red wine vinegar, or Champagne vinegar.
- Enhancers: A small amount of Dijon mustard and a touch of honey.
- Seasonings: Minced garlic, dried oregano, red pepper flakes, salt, and freshly ground black pepper.
Step-by-Step Recipe Instructions
Cooking the Pasta
- Bring a large pot of salted water to a full boil.
- Add the pasta and cook until it reaches the desired firmness. For a cold salad, many prefer the pasta to be slightly softer than al dente.
- Drain the pasta and rinse briefly with cold water. This stops further cooking and removes excess starch.
Preparing the Vegetables & Add-ins
- While the pasta cooks, prepare the vegetables. Halve the tomatoes, slice the cucumbers into half-moons, and dice the bell peppers. Thinly slice red onions or shallots if using.
- Tear the mozzarella into pieces or crumble the feta as needed.
- If olives are used whole, chop them roughly.
Making the Dressing
- In a small bowl or jar, mix ¼ cup extra virgin olive oil, 2 tablespoons vinegar, 1 teaspoon Dijon mustard, a small amount of honey, and 2 minced garlic cloves.
- Add 1 teaspoon dried oregano and ½ to 1 teaspoon red pepper flakes.
- Season with salt and black pepper. Mix well and adjust the seasoning to taste.
Tossing and Resting
- Place the cooled pasta in a large bowl.
- Add the prepared vegetables, cheese, and any other add-ins.
- Pour the dressing over the mixture and stir until all ingredients are evenly coated.
- Cover the bowl and leave it in the refrigerator for at least 30 minutes. This resting period allows the flavors to settle.
Tips and Variations
Make-Ahead and Storage
- Prepare the pasta salad a day before serving if possible.
- Store the salad in an airtight container in the refrigerator.
- Stir the salad before serving if the dressing has separated.
Variations
- Mediterranean Version: Include artichoke hearts and sun-dried tomatoes. Fresh herbs such as basil can be added just before serving.
- Protein Addition: Add diced salami or grilled chicken for extra substance.
- Vegetarian Option: Omit meat and increase the amount of vegetables or add chickpeas.
- Budget Option: Use seasonal vegetables and a simple, ready-made dressing, then add dried herbs for extra flavor.
For readers interested in exploring other salad recipes, you may find these links useful:
- Cellentani Pasta Salad Recipe: A Perfect Dish for Every Occasion
- Easy Chickpea Salad: Your Go-To Mediterranean Meal
- Mango Salad Recipe: A Refreshing Tropical Delight
- Quick & Easy Spicy Cucumber Salad: Crisp, Tangy, and Bold
- Potato Salad: The Perfect Classic Side Dish for Every Gathering
Troubleshooting
- To prevent mushy pasta, do not overcook and rinse quickly with cold water after draining.
- Choose a pasta shape that holds the dressing well to maintain texture.
Nutritional Information (Approximate per Serving)
- Calories: 350–400 kcal
- Total Fat: 18–20 g
- Carbohydrates: 35–40 g
- Protein: 10–12 g
- Fiber: 3–4 g
Values vary based on the exact ingredients and portions used.
FAQs
Pasta salads can offer a balanced mix of carbohydrates, vegetables, and protein when made with fresh produce and lean ingredients. They provide vitamins and fiber if plenty of vegetables are used. A light dressing can help keep the calorie count reasonable.
A: Pasta salad is considered a salad because it combines cooked pasta with vegetables and a dressing, served chilled. It fits the definition of a salad by mixing multiple ingredients together. The mix of textures and flavors supports its classification as a salad.
A: Pasta salad can serve as a good dinner option when enriched with proteins or extra vegetables for added nutrition. It is light and easy to prepare, making it suitable for a quick meal. Pairing it with a side dish can help complete the dinner.
Final Thoughts
This pasta salad recipe is straightforward and adaptable. Readers can use the basic instructions and make changes according to what is available in their kitchen. Experimenting with different vegetables, cheeses, and proteins allows for a range of versions that can suit different tastes and dietary needs. Share your version with friends and family and adjust the recipe based on your own kitchen tests.
Ultimate Pasta Salad Recipe
Ingredients
- 12 ounces short pasta penne, fusilli, rotini, or farfalle
- 1 pint cherry tomatoes halved
- 1 medium cucumber sliced into half-moons
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1/2 red onion thinly sliced
- 4 ounces fresh mozzarella torn into bite-size pieces
- 1/4 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons vinegar white wine, red wine, or Champagne
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic minced
- Salt and freshly ground black pepper to taste
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until it is firm yet soft enough for a cold dish (about al dente or slightly softer).
- Drain the pasta and rinse briefly with cold water to stop the cooking process.
Prepare the Vegetables:
- Halve the cherry tomatoes.
- Slice the cucumber into half-moons.
- Dice the red and yellow bell peppers.
- Thinly slice the red onion.
Prepare the Cheeses:
- Tear the fresh mozzarella into bite-sized pieces.
- Crumble the feta cheese.
Make the Dressing:
- In a small bowl or jar, combine the extra virgin olive oil, vinegar, Dijon mustard, minced garlic, dried oregano, and red pepper flakes.
- Season with salt and freshly ground black pepper.
- Whisk the ingredients together until well blended.
Combine the Salad:
- In a large bowl, add the cooled pasta along with the prepared vegetables and cheeses.
- Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
Rest and Serve:
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Stir gently before serving.
Notes
- Rinse the pasta with cold water immediately after draining to stop the cooking process and remove excess starch.
- Refrigerate the assembled salad for at least 30 minutes to let the flavors blend.
- Taste the dressing before mixing it with the salad, and adjust the salt and pepper as needed.