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Mitchell Grace

Pasta Salad Recipe

Fresh, colorful, and flavorful pasta salad loaded with al dente pasta, crunchy veggies, cheeses, and a zesty vinaigrette. Perfect for summer gatherings, potlucks, or make-ahead meals.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: American, Italian
Calories: 290
Ingredients Equipment Method

Ingredients
  

  • 12 oz pasta fusilli, rotini, penne, or farfalle
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • ½ cup red onion thinly sliced
  • 1 cup mozzarella pearls or cubed cheese
  • ½ cup sliced olives green or black
  • ¼ cup chopped fresh basil or parsley
  • ½ cup Italian dressing store-bought or homemade vinaigrette

Equipment

  • Large pot (for boiling pasta)
  • Colander (to drain pasta)
  • Large mixing bowl
  • Whisk or jar (for homemade vinaigrette)
  • Knife & cutting board
  • Serving dish or storage container

Method
 

  1. Cook pasta in salted boiling water until al dente (about 8–10 minutes); drain and rinse under cold water to cool.
  2. In a large bowl, whisk together dressing or use bottled Italian dressing.
  3. Add cooled pasta and toss to coat with dressing.
  4. Gently mix in veggies, cheese, olives, and herbs. Season with salt and pepper to taste.
  5. Chill in the fridge for at least 30 minutes (or up to a day) to allow flavors to meld.
  6. Serve cold or at room temperature; stir before serving if dressing settles.