Ultimate Pasta Salad Recipe
A pasta salad recipe that combines cooked pasta, fresh vegetables, cheese, and a simple homemade dressing. This chilled dish works well as a refreshing side or a light meal.
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.