Description
A bright and easy make-ahead pasta salad that balances tastes and textures, perfect for picnics or weeknight sides.
Ingredients
Scale
- 12 ounces short pasta (rotini, farfalle, or cavatappi)
- 4–6 quarts well-salted water
- 1/4 cup extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Salt, to taste
- Freshly cracked black pepper, to taste
- 1 teaspoon Dijon mustard
- Cherry tomatoes, chopped
- Cucumber, chopped
- Bell pepper, chopped
- 1/4 cup finely chopped red onion
- 1/2 cup crumbled feta or shredded cheddar (optional)
Instructions
- Boil the short pasta in well-salted water until al dente (8–10 minutes). Drain and rinse briefly under cold water.
- Whisk together olive oil, red wine vinegar, salt, pepper, and Dijon mustard to make a dressing.
- Toss the cooled pasta with chopped vegetables, red onion, and cheese (if using).
- Chill for at least 30 minutes before serving for best flavor.
Notes
For best results, salt the pasta water well and underdress slightly if making ahead.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 5mg