What Is A Pasta Salad

Quick and Easy Pasta Salad

Pasta salad with crisp veggies, fresh mozzarella, and a simple homemade dressing that is quick and easy to prepare. This is the ideal side dish! To the Easy Pasta Salad Recipe, please click here.

How To Make the Best Pasta Salad

This dish for spaghetti salad is simple to prepare. This salad, which is made with basic ingredients, is adaptable, so you can prepare it when you are overrun with summer vegetables or change it up depending on what is in season. Furthermore, you could expect to finish in less than 20 minutes from start to end. Not too terrible, especially when you consider that it can be kept in the refrigerator for up to 5 days! The dressing for this dish is made from vinaigrette. If you’re looking for a creamy salad, check out our creamy pasta salad recipe.

What Ingredients Should I Add to Pasta Salad?

We wanted to share with you a pasta salad that is both simple and adaptable. It is simple to put together and takes little time. We’ve included a slew of suggestions below to help you prepare the greatest pasta salad possible. This salad is a mix of two different pasta salads: Greek and Italian. Because we use both kalamata and green olives, this dish is considered Greek, although it is considered Italian because we include parmesan and fresh mozzarella cheese. If you enjoy salads that are influenced by the Mediterranean, check out our favorite Greek salad.

• You are welcome to leave the olive oil out if you wish.
• Several options have been provided below for your consideration.
• I prefer it when the spaghetti has a little bite to it, and I despise it when it becomes mushy.
• Aside from that, they contain an abundance of little spaces that serve to catch dressing and cheese shards as you’re eating them.
• Orzo pasta is a delicious choice, but be careful not to overcook it.
• We enjoy including bell pepper, cucumber, or zucchini, halved cherry tomatoes, and finely sliced green onion into our salads (or scallions).
• Fennel, carrots, radish, and even cauliflower or broccoli are all good options for a vegetable side dish.

You might also try tossing in a handful of whatever fresh herbs you have on hand for good measure.

Incorporate Some Cheese: We enjoy the salty flavor of grated parmesan in our pasta salad.

Another cheese that many enjoy is mozzarella.

Other types of cheese will also work.

Leave off the cheese if you’re making a vegan pasta salad.

Olives give a tangy taste and a lot of flavor to a dish.

If you don’t want to make a vegetarian pasta salad, you may substitute a handful of sliced salami, pepperoni, turkey, or ham for the vegetables. You could also shred some leftover rotisserie or roasted chicken and add it in. There are so many alternatives!

Our Easy Dressing for Pasta Salad

Making the dressing is the next step after deciding on the components to include in your salad. We’re going to prepare a simple pasta salad dressing using only five ingredients. Pour in a small bowl and whisk in the red wine vinegar, extra-virgin olive oil, dried oregano, and a bit of salt and pepper until well combined. It’s straightforward, but when combined with the pasta, vegetables, and other ingredients, it’s very delicious. Champagne vinegar may be used to season the salad to make it more elegant.

Making Pasta Salad in Advance

The good news is as follows: Pasta salad becomes more flavorful with time. Allowing the pasta and vegetables to marinate in the dressing for an extended period of time makes a significant change in flavor. When it comes to potato salad, we use the same procedure. Pasta salad may be made ahead of time and stored in the refrigerator for up to five days, making it an excellent side dish to prepare in advance of a meal. To summarize, the following are the essential ingredients for the greatest homemade pasta salad:

• Making the ideal tangy dressing is as simple as combining red wine vinegar, oregano, olive oil, salt, and pepper. It is not only feasible, but also encouraged, to prepare the pasta salad ahead of time
• In fact, it is highly suggested. Make use of a wide range of colors and textures. The vegetables offer crunch and color, the olives give brininess, and the fresh mozzarella elevates the salad to a new level of excellence. Fresh herbs, pickled vegetables, or spicy peppers such as chopped pepperoncini peppers can be used to enhance the taste even more.

More Pasta Salads

However, creamy pasta salad is also delicious and may be made with a vinaigrette dressing instead. Try ourCreamy Macaroni Pasta Salad, which has a simple creamy sauce as well as crisp vegetables. This Easy Orzo Pasta Salad is a favorite among our readers. It’s dressed simply with a lemon vinaigrette and topped with cucumber, olives, artichokes, tomatoes, and fresh herbs. We also enjoy thisPearl Couscous Salad with tomatoes and cucumbers, which you can get here. It’s one of our favorite salads since it has a lot of texture thanks to the crisp cucumber, juicy tomatoes, crunchy almonds, and toasted raisins.

Quick and Easy Pasta Salad

This simple pasta salad may be customized based on the items you have on hand or the season in which you live. Start with a strong pasta form like rotini or penne that has nooks and crannies to hold onto the dressing, such as arugula. Combine with our simple dressing and plenty of bright veggies, and serve immediately. Add a handful of fresh mozzarella balls, some parmesan cheese (which melts into the dressing), and you’ve got yourself a delicious salad. More options for what to include may be found in the post above, which includes our recommendations.

Watch Us Make the Recipe

Salad de Pasta Fusilli, penne, rotini, or farfalle are all good dry pasta options (bow tie) 1 cup sliced bell pepper (optional) (1 medium) 1 cup thinly sliced zucchini (about half a medium-sized zucchini) 1 cup halved cherry tomatoes (around 1 cup) Scallions (about 1/3 cup, finely sliced) (5 to 6) Optional: 1/4 cup sliced pepperoncini or banana peppers, if desired 1 cup (4 ounces) halved assorted olives (around 1 cup total) parmesan cheese or hard cheese, grated, to make 1 cup (2 ounces).

diced fresh mozzarella balls (about 1 cup or 6 ounces) Optional: a third cup chopped fresh parsley or basil Dressing Made from Scratch 1/3 cup red wine vinegar, white wine vinegar, or champagne vinegar is a good substitute.

1/2 teaspoon fine sea salt, plus more salt to your liking 1/2 teaspoon freshly ground black pepper (optional) 1/2 teaspoon oregano leaves (dried) The liquid from the pepperoncini jar is optional. 2 to 3 tbsp Extra-virgin olive oil (about 1/2 cup)

Directions

• Prepare a big saucepan of salted water by bringing it to a boil. Cook the pasta until it is cooked, about 6 to 10 minutes (check the package for recommended cook time). Drain the water and thoroughly rinse it under cold water. While the pasta is cooking, whisk together the dressing in the bottom of a large mixing basin. To make the dressing, whisk together the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil until well combined. Toss in the pasta, which has been drained and washed, and combine thoroughly. Combine the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and herbs in a large mixing bowl until well combined (if using). Season with salt and pepper to taste, and adjust as necessary. Serve immediately, or cover and refrigerate for the best effects for at least 30 minutes and up to 5 days.

Adam and Joanne’s Tips

• Putting it together a day ahead of time is a fantastic idea since it just becomes better with time. Nutritional information: The nutritional information shown below is an approximation. The USDA database was consulted in order to generate approximate values.

Prepare sure to take a photo and tag it with the hashtag #itinspiredtaste if you make this recipe – we love to see your creations on Instagram and Facebook! You may find us at: @inspiredtaste Nutritional Information Per Serving: A serving size of one tenth of a salad has 363 calories, 19 grams of total fat, 5 grams of saturated fat, 18.3 milligrams of cholesterol, 507.1 milligrams of sodium, 36.6 grams of carbohydrates, 2.3 grams of dietary fiber, 2 grams of total sugars, and 11.7 grams of protein.

Pasta Salad

It’s really good. When I run out of Salad Supreme, I make a reasonably excellent substitute by mixing in the individual spices specified on the SS bottle of dressing. After refrigerating overnight, on the day of serving, I may add a little amount of more salad dressing to taste. In addition, you may swap out a variety of items, such as vegetables, cheese cubes, pepperoni slices, or ham cubes, among others. This is a simple template that may be customized. More information can be found at

Most helpful critical review

It’s just fine. The kids didn’t like for it at all, despite the fact that they adore all of the components, which led me to believe it would be a major success. I’m not going to make it again. More information can be found at

• Five-star ratings: 214
• Four-star ratings: 61
• Three-star ratings: 14, two-star ratings: four
• And one-star ratings: four

It’s really good. When I run out of Salad Supreme, I make a reasonably excellent substitute by mixing in the individual spices specified on the SS bottle of dressing. After refrigerating overnight, on the day of serving, I may add a little amount of more salad dressing to taste. In addition, you may swap out a variety of items, such as vegetables, cheese cubes, pepperoni slices, or ham cubes, among others. This is a simple template that may be customized. Read MoreThis was a huge hit with the audience!

• It was fantastic!
• I cater on occasion and rely on this resource frequently.
• Half the cherry tomatoes are used along with shredded carrots and celery.
• Make it the day before and store it in a zip lock bag.
• Continue readingAdvertisementI just adore this dish!
• I’ve come up with nothing.
• Read MoreThis dish was delicious, albeit I eliminated the olives and yellow pepper in favor of cucumber for my family’s taste preference.
• Thanks!
• When I serve it at parties, I usually receive a lot of compliments on how beautiful it looks and how delicious it tastes.
• Continue readingAdvertisement Even though I didn’t need to use the entire bottle of dressing, the salad turned out great.

• There was no green pepper in this recipe since I did not have any, but I assumed that the yellow and red peppers would provide enough flavor on their own.
• After two days, we are still savoring the flavors.
• Much better than the pre-made spaghetti salads from a box that I was used to.
• The kids didn’t like for it at all, despite the fact that they adore all of the components, which led me to believe it would be a major success.

Pasta salad – Wikipedia

Pasta salad (Pasta fredda)

A pasta fredda withfusilipasta, tomato and vegetables
Type	Pasta
Course	Appetizer,side dishormain course
Main ingredients	Pasta,vinegaroroilormayonnaise

• Pasta salad (Pasta fredda) in a cookbook
• Pasta salad (Pasta fredda) in a video
• Pasta salad (Pasta fredda)

Pasta salad (also known as pasta fredda) is a sort of salad made with one or more varieties of pasta that is nearly usually served cold and mixed with a vinaigrette, oil, or mayonnaise dressing to taste. It is commonly served as an appetizer, a side dish, or as a main course entrée. Pasta salad is frequently associated with the seasons of spring and summer, although it may be enjoyed at any time of the year.

Ingredients

The ingredients used vary greatly depending on the location, the restaurant, the season, and/or the personal preferences of the cook. Depending on the complexity of the salad, it may be as basic as cold macaroni combined with mayonnaise (amacaroni salad) or as complex as numerous pastas thrown together with a vinaigrette and a range of fresh, preserved, or cooked components. It is possible to use other varieties of pasta, such as ditalini, in this recipe. Vegetables, beans, cheeses, nuts, herbs, spices, meats, poultry, and seafood are examples of what can be used.

All of these components are commonly seen at salad bars in North America, where they are known as norfetacheeses.

Commercial preparations

When commercial versions of pasta salad were more widely available in supermarkets across both Australia and New Zealand in the 1990s, pasta salad became increasingly popular in both countries’ culinary traditions. It is composed of cooked pasta pieces (often shell pasta, elbow-shaped pasta, or penne) that have been coated in mayonnaise and served with carrots, capsicum (bell peppers), and occasionally celery. It is reminiscent of the American macaroni salad in appearance.

Gallery

• PASTA SALADS: The Du Ve Sue in New Orleans serves a delicious pasta salad. A lobster and butter bean pasta salad with chives and chives
• A pasta salad made with fusilipasta is served. The dressing for the macaroni salad is mayonnaise.

See also

Pasta Salad – made with pasta, tomatoes, fresh mozzarella, spicy salami, pepperoncini, olives, and a simple Italian vinaigrette – is quick and easy to prepare. DANGEROUSLY DELICIOUS. Meet your new best friend for the summer: A ridiculously simple pasta salad made with spaghetti, juicy tomatoes, fresh mozzarella, red onion, salami, olives, herbs, and a smothering of a fast homemade dressing is served at the table. If you want to know what I’ve been eating for four of my past five meals, go no further than THIS SUMMER ESSENTIAL BOOK.

Let’s take a time to reflect on this together.

• Attending a picnic, potluck, or other end-of-summer get-together when everyone brings something to share
• Attending a concert
• Taking care of the leftover meat, cheese, and veggies in my fridge and transforming them into a dinner that I could enjoy every single day

This spaghetti salad will satisfy both of your needs.

How Do You Make Pasta Salad?

Do you have two and a half seconds left on the clock? Cool. You will require the following materials: It’s just some random crap. It has a great deal of adaptability. The following are some of my favorite pasta salad toppings: Salami with a kick of heat. Cheeses that are delicious. Tomatoes or some other non-threatening vegetable that is nice to you. Greens of some type – even if it’s only a handful of fresh parsley – are always welcome. Olives, red onions, and pepperoncini are among the ingredients.

Rotini is one of my favorite pasta dishes. (And, of course, DeLallo!) It’s one of our favorites. When it comes to sauce soakage, the semi-rough texture is unparalleled. ) I purchase mine from Target or Cub Foods.

What About A Pasta Salad Dressing?

Thank you for your inquiry. This is quite crucial. We’re in desperate need of a zesty Italian dressing. Using a blender or food processor, it takes around 60 seconds to make it from scratch. You prepared that dressing, you are the pasta salad king or queen. The final step is to Toss everything together, taste, and adjust as needed, and use every self-control muscle in your body to avoid devouring the entire dish before everyone arrives at the party. I’d want to provide one more piece of advise.

This is the perfect supper for a busy weeknight.

Cook some spaghetti, put it all together, and you’ve got yourself a meal.

I’ll be there in a jiffy, promise.

Check Out Our Video For How To Make Pasta Salad:

A quick and easy pasta salad with spaghetti, tomatoes, fresh mozzarella, spicy salami, pepperoncini, olives, and a simple Italian vinaigrette is all you need. DANGEROUSLY DELICIOUS.

Pasta Salad Essentials:

• 2 pounds raw pasta
• 3 cups chopped cherry tomatoes
• 8 ounces fresh mozzarella cheese balls
• 1 pound salami or summer sausage sliced into cubes
• 1 pound uncooked pasta
• 1 pound uncooked pasta 3/4 cup sliced kalamata olives
• 3/4 cup pepperoncini (optional, but do it)
• 1/2 cup sliced red onion
• 1/2 cup fresh parsley, minced
• 3/4 cup feta cheese

Italian Pasta Salad Dressing:

• 1/2 cup olive oil
• 1/4 cup white vinegar (either white vinegar or red wine vinegar will work)
• 1/4 cup water
• 2 tablespoons coarse sea salt (yes, tablespoons – see notes! )
• 2 cloves garlic (or 1 teaspoon garlic powder)
• 1 tablespoon sugar
• 2 teaspoons each dried oregano and dried basil
• Black pepper to taste
• Fresh herbs if desired I occasionally garnish with fresh parsley, basil, or chives.

1. Cook the pasta according to the package recommendations, adding salt to the water to enhance the flavor. After allowing it cool slightly, drizzle a little oil over the top to keep it from sticking. Shake the dressing together in a jar or blend it in a blender. Combine all of the ingredients in a large mixing basin. It’s best for me to use around three-quarters of the dressing and then keep the remaining dressing to use on leftovers. Keep in the refrigerator for up to 2-3 days. I believe it tastes finest the next day after it is prepared

Notes

Salt For your information, please keep in mind that the amount indicated is for COARSE sea salt. If you’re using fine table salt, start with 2 tablespoons and adjust the seasoning to your liking. The dressing will be quite salty in its own right. For example, a typical salad would be far too salty. However, with this recipe, that is exactly what we want! It will be combined with a whole pound of plain spaghetti and a large amount of fresh, unseasoned veggies, and it will taste absolutely great after everything has been mixed together.

• To make a more veg-forward version, try adding blanched green beans, fresh spinach, artichokes, red or yellow peppers, chickpeas, or other vegetables.
• parmesan?) or different forms of pasta (penne?
• (Perhaps even some tortellini?).
• I enjoy this salad as-is, but I really appreciate how adaptable it is!

• Preparation time: 30 minutes
• Cooking time: 5 minutes
• Category: Side
• Method: Mix
• Cuisine: American
• Time: 30 minutes

Pasta salad, pasta salad recipe, finest pasta salad, potluck dish, summer meal are some of the terms that come to mind. Recipe Card created with the assistance of

Try Our Other Pasta Salad Recipes

• Pasta Salad with Marinated Chickpeas (fresh, bright, and easy! )
• Zippy Orzo Summer Salad (made easy with rotisserie chicken)
• Lemongrass Vermicelli Salad (that dressing, though)
• Spicy Peanut Soba Noodle Salad (lots of fresh veggies and noodles – just how we like it)
• And Lemongrass Vermicelli Salad.

One More Thing!

This recipe is a part of our collection of quick and simple pasta dishes. Take a look at it!

Classic Pasta Salad (for a crowd)

This classic pasta salad is constructed with a tri-color rotini that has been packed with veggies and cheeses and then drizzled with a homemade vinaigrette to finish. This dish is ideal for feeding a large group of people. Pasta salad is a popular recipe for a picnic. What barbeque would be complete without a huge batch of pasta salad that can feed a large group of people? If you like classic pasta salad, you’ll enjoy this dish since it’s quick, simple, and completely homemade. There’s also plenty of food to serve 24 people or more with it.

This pasta salad is made up of rotini pasta, pepperoni, two kinds of cheese, plenty of vegetables, and a homemade vinaigrette dressing, among other ingredients.

You may serve this pasta salad at your next family gathering or birthday celebration, or at a barbeque or picnic. It’s a great match for everything!

What should I put in pasta salad?

Made with tri-color rotini pasta, a homemade vinaigrette, and the following savory toppings, this pasta salad is sure to please.

• Pepperoni, red onion, bell pepper, cherry tomatoes, black olives, cubed mozzarella cheese, and freshly shredded parmesan cheese are some of the ingredients on this pizza.

Any ingredients that you don’t have on hand or don’t care for may be eliminated or substituted with another item that is comparable in flavor. Please keep in mind that the more items you leave out of your pasta salad, the more taste you’re possibly losing from it!

Serving pasta salad

I prefer to serve my pasta salad within a few hours after cooking it since the pasta will continue to soak up the dressing as it stays in the refrigerator. A dash of olive oil and vinegar to your pasta salad might help it stay moist if it has been sitting for a long without being eaten. This pasta salad dish may be made in a 9×13 pan or a big serving bowl, depending on your preference. If you’re seeking to serve a smaller group of people, this dish may easily be halved or quartered. To adjust the serving size on the recipe card, click on the servings and drag the slider bar.

What to serve with pasta salad

Pasta salad is the perfect side dish for any summer occasion, including barbecues, picnics, and birthday parties, as well as for eating with lunch during the week. Here are a few of my favorite main dish and side dish combinations:

• Burgers, hot dogs, oven-roasted brats, fried chicken, BLT Chicken Salad, baked chicken drumsticks, cheesesteak style Sloppy Joes, pulled pork, Crock Pot Italian Beef Sandwiches, Parmesan Crusted Pork Chops, and more!

How long does pasta salad last?

Your pasta salad will keep for 3-4 days in the refrigerator if it is stored in an airtight container. When making pasta salad ahead of time, store it in the refrigerator for up to a day before serving; however, it is best served within 24 hours to retain its freshest flavor.

Classic Pasta Salad (for a crowd)

This classic pasta salad is constructed with a tri-color rotini that has been packed with veggies and cheeses and then drizzled with a homemade vinaigrette to finish. This dish is ideal for feeding a large group of people. Preparation time: 25 minutes 1 hour of resting time 25 minutes is the whole time allotted. Servings:24servings Calories:283kcal

• 3 cups uncooked rotini pasta
• 1 pint cherry tomatoes, halved
• 12 ounces sliced pepperoni
• 1 red onion chopped
• 1 green bell pepper diced
• 16 ounces mozzarella cheese cubed
• 1 cup grated parmesan cheese
• 8 oz. fresh basil, sliced

Vinaigrette dressing

• 1 12 cups olive oil
• 12 cups red wine vinegar
• 2 teaspoons Italian seasoning
• 2 teaspoons garlic powder
• 1 12 teaspoons salt
• 1 teaspoon pepper
• 12 teaspoon red pepper flakes
• 1 12 teaspoons red pepper flakes

• Al dente pasta should be prepared according to the package instructions. Drain the pasta and rinse it thoroughly with cold water until it is room temperature. Toss the pasta in a large mixing basin
• In a large mixing bowl, combine the cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives. Remove from consideration
• In a separate bowl, whisk together the olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes until well combined and smooth. To blend, stir the ingredients together. Toss the pasta salad with the vinaigrette to coat it completely. Refrigerate for at least 1 hour before serving the dish. When stored in an airtight container in the refrigerator, pasta salad will last for 3-4 days. The pasta will continue to soak up the dressing the longer it is left out, so if it has been sitting for many hours, it may require an additional splash of olive oil and vinegar.

• I recommend serving your pasta salad within a few hours since the pasta will continue to soak up the dressing as it sets
• Otherwise, it will taste bland. A dash of olive oil and vinegar to your pasta salad can help it retain its moisture if it has been sitting for a long period of time. It is possible to swap the vinaigrette with your favorite Italian dressing if desired.

A serving contains: 0.75 cup|283 calories|24 grams of carbohydrates|13 grams of protein|14 grams of fat|5 grams of saturated fat|Cholesterol: 32 milligrams|Sodium: 732 milligrams|Potassium: 193 milligrams|1 gram of fiber|1 gram of sugar|330 international units (IU) vitamin A, 8.9 milligrams vitamin C, 169 milligrams calcium, and 1.1 milligrams iron Side Dish is the course of action. Cuisine:American

More recipes

Recipe for a light and refreshing pasta salad that comes together in about 30 minutes! It’s a surefire success at any picnic when tossed in a tangy vinaigrette and topped with vegetables. The meal for today is a spaghetti salad that is excellent for a picnic! Every barbeque is incomplete without a delicious pasta salad, and this is the recipe I’ll be using all summer long. It comes together in no time, is packed with fresh ingredients, and has a strong taste profile. Every meal for this week has been carefully crafted to be not only straightforward, but also simple to prepare ahead of time.

since I understand that you’d rather be spending time outside with your friends than faffing around in the kitchen making salad. For those who plan on making this ahead of time, add a few entire basil leaves just before serving to make your salad seem instantly beautiful.

Pasta Salad Ingredients

It occurred to me that I didn’t have a really nice classic pasta salad with a vinaigrette dressing on the blog, even though I’d prepared several previously (seehereandhere). This dish is simple and full of flavor – in addition to the pasta, I toss in juicy cherry tomatoes, tangy feta cheese, a hefty handful of arugula, chickpeas for protein, pine nuts for crunch, small cucumbers for crunch, and plenty of fresh parsley and basil to finish it off. The dressing is simple to make: it’s a zesty combination of olive oil, lemon, garlic, Dijon mustard, herbs and seasonings (I prefer to use herbes de Provence, but Italian seasoning would be equally delicious in its stead).

How to Make Pasta Salad

Cooking this meal is a piece of cake! Simply take these straightforward steps:

1. Cook your pasta in a big pot of boiling salted water until al dente. Drain the pasta, mix it with a little olive oil, and leave it aside to cool. Trim and finely chop the cherry tomatoes and cucumbers, along with the parsley and crumbled feta
2. To make the dressing, whisk together all of the ingredients. Lastly, combine everything in a large mixing basin. Season with salt and pepper to taste, then dive in

My Best Pasta Salad Tips

• Cook your spaghetti for a few minutes longer than usual. You want it to be just al dente (but not mushy) so that the pasta retains its soft texture as it cools down. It has been my experience that the longer time range specified on the package directions is typically just about ideal for pasta salad. Toss the spaghetti with the remaining ingredients when it has been allowed to cool fully. It will start to cook the hot pasta while it is still warm, which will wilt the vegetables. Warm cucumber is not a favorite of most people, so make sure you use cold spaghetti in this recipe. Keep a few herbs aside for garnishing! This pasta salad dish is excellent for preparing ahead of time
• However, if you do so, keep some of the herbs and pine nuts for decoration. Because of this, the pine nuts will retain their crisp texture, and the herbs will be very fresh, beautiful, and tasty. Taste and make necessary adjustments. As with most salad recipes, this one is quite adaptable, so be sure to taste it and make any necessary adjustments before serving it. To make a tangier salad, add more lemon
• To make a more veggie-centric salad, add more greens
• And always season with salt to taste
• And

Easy Pasta Salad Recipe Variations

This pasta salad is delicious as is, but feel free to modify it to suit your preferences or the items you have on hand. Here are some ideas to get you started:

• Make it vegan, please! Replace the feta with olives or sun-dried tomatoes if you don’t have any on hand. Make it gluten-free if possible! Rather than using regular noodles, try gluten-free pasta or quinoa instead. Make the switch to Greek. Adding kalamata or black olives and a half cup of finely sliced red onion would transform this dish into a Greek pasta salad, which is what we’re going for! Make a caprese salad using arugula and tomatoes. In place of the feta, use half tiny mozzarella balls as a substitute. Try a different herb. It would be fantastic to use fresh oregano in place of the mint in this salad, and thyme would be a wonderful touch as well
• If you like a more substantial pasta dish, swap out the arugula for spinach, or leave it out entirely. Veggie to meat ratio
• Roast your chickpeas to give them a crunchier texture.

If you love this pasta salad recipe…

If you like broccoli salad, you might also like this watermelon salad, this couscous salad, or this summer slaw.

Mediterranean Pasta Salad

Preparation time: 12 minutes Cooking Time: 10 minutes Time allotted: 22 minutes Serves6 You’re going to adore this quick and easy pasta salad dish! Making it ahead of time is a terrific idea; if you’re bringing it to a picnic, you can prepare it up to a day in advance.

• Arugula, 1 cup Persian cucumbers, cut into thin half moons, 1 cup crumbled feta cheese, 1 cup basil leaves, torn, 12 cup minced parsley, 12 cup chopped mint, 14 cup toasted pine nuts

Dressing

• 14 cup extra-virgin olive oil, with a little extra for drizzling
• 3 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 3 minced garlic cloves
• 3 tablespoons olive oil 1 teaspoon herbes de Provence, or dried Italian seasoning
• 14 teaspoon red pepper flakes
• 3 tablespoons sea salt
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1

• Prepare a big saucepan of salted water by bringing it to a boil. Pasta should be cooked according to package guidelines, or until it is barely past al dente. In the meantime, prepare the dressing. Pour all of the ingredients into a small mixing bowl and whisk until well combined. Add the salt and pepper to taste and whisk until well combined. NOTE: Although the dressing will have a strong flavor, it will become more mellow once it has been mixed with all of the pasta salad components. Toss the spaghetti with a little olive oil (so that it does not stick together) and set it aside to cool to room temperature before serving. Transfer to a large mixing bowl and add the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Toss to combine. Pour the dressing over the salad and toss to combine. Season to taste with additional lemon juice, salt, pepper, and/or a drizzle of olive oil, if preferred, and then plate and serve

The Only Pasta Salad Recipe You Need Right Now

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. Is there a more classic warm-weather side dish than a simple bowl of pasta salad? This refreshing salad stores well, allowing you to create a large quantity to use for no-cook lunches throughout the week. It will be enjoyed by nearly everyone, from your children to your mother-in-law, so make enough! Putting together a pasta salad is as simple as heating water and adding in a few crucial components.

Right now, this is the only pasta salad recipe you’ll ever need.

The Ultimate Easy Pasta Salad

There are a plethora of pasta salads to choose from, but here’s why you should memorize this particular one. The dressing may be quickly created from ingredients that you already have in your cupboard (and totally tastes like yourfavorite bottled Italian dressing). Furthermore, there is no need to be concerned about mayonnaise when attending a picnic or potluck. This recipe is based on a formula that may be readily customized to include your favorite ingredients. You don’t care for olives? Toss in the sun-dried tomatoes.

My personal favorite, on the other hand?

For last-minute get-togethers or for a fast lunch to enjoy during the week, this dish is ideal.

A Simple Pasta Salad Formula You Can Memorize

Here’s a quick and easy technique to ensure that your pasta salad is filled with flavorful ingredients rather than being light on them: Plan on around 1 pound of mix-ins for every 8 ounces of dried pasta, with at least half of that amount consisting of cheese, meat, or other savory mix-ins.

Remember that the pasta will plump up as it cooks, and you want each piece of pasta salad to include a substantial blend of pasta and veggies. Approximately 3/4 cup of dressing should be used to dress this amount of pasta and additions.

• Red onions should be marinated in the dressing. Adding raw red onions directly to this salad is out of the question, mostly because their bite can overshadow everything else in a negative way. A easy solution to this problem is to prepare the dressing first and then add the chopped red onions to the dressing before proceeding with the rest of the recipe. In addition to adding flavor to the dressing, red onions will mellow down and become more like a fast pickle as they soak up the vinaigrette
• All of the ingredients should be around the same size as one another. To make this salad as simple to consume as it is to create, all of the ingredients (cucumbers, tomatoes, and even mozzarella) should be diced in some fashion before being added to the dressing. Surprise the pasta. In contrast to potato salad, which benefits from being dressed warm, pasta will soak up all of the dressing and become dry and sticky if it is prepared while still warm. However, you don’t want to be stuck waiting for the pasta to cool and maybe stick to itself as you cook it. What is the most straightforward solution? When finished draining, immediately submerge the strainer of pasta in an ice bath (a big basin filled with equal parts ice and water) to cool it quickly
• Mix and chill before serving. To make the greatest pasta salad, all you have to do is combine the ingredients and refrigerate the dish for at least 30 minutes before serving it. It is for this reason that spaghetti salad tastes even better the next day.

Serving and Storing Pasta Salad

As the pasta salad chills, the flavor may become a bit less intense (cold dulls our sense of taste a little), so taste the salad and season it again just before serving. Pasta salad stores nicely in the refrigerator for approximately five days, making it a simple dish to prepare ahead of time. We believe you should be familiar with this pasta salad because it is versatile and contains everything.

Ingredients

• Half-cup olive oil
• Quarter-cup red wine vinegar
• 2 teaspoons dry Italian spice
• 1/2 teaspoon granulated sugar
• 1 clove finely chopped garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the pasta salad:

• 1 medium red onion, finely chopped
• 1/2 medium red onion, finely chopped 6 cups dry short pasta, such as rotini
• 8 cups sliced cherry tomatoes (either halved or quartered)
• 1 small English cucumber, quartered lengthwise and thinly sliced across
• 4 ounces tiny mozzarella balls, drained and halved
• 1 small English cucumber, quartered lengthwise and thinly sliced crosswise Salamis sliced into 1/2-inch-wide strips
• 4 ounces salami slices 5/6 cup halved pitted kalamata olives (half of a cup)
• 1/4 cup coarsely chopped fresh parsley leaves

Instructions

1. Prepare the salad dressing. In a small mixing bowl, add all of the dressing ingredients and whisk to incorporate
2. Allow the red onion to soften in the dressing. Stir in the finely chopped red onion until everything is well-combined. Allow to soften while you finish preparing the remainder of the salad
3. Set aside Prepare the pasta. Boil 2 quarts of salted water in a big saucepan over medium-high heat until the water is bubbly. Cook the pasta until it is al dente — soft yet with a slight bite — approximately 8 minutes, or until it follows the package guidelines (about 8 minutes). During this time, prepare an ice bath in a big mixing basin. Cool the pasta as soon as possible. Rinse the pasta in cold water after draining it in a colander. Immerse the colander in the ice bath for 5 minutes, then set it aside to cool completely. In a large mixing basin, combine the ingredients for the pasta salad. Drain the spaghetti well. Transfer the mixture to a large mixing basin. Toss the spaghetti with the dressing, then add the tomatoes, cucumber, mozzarella, salami, olives, and parsley
4. Toss again. Using your hands, mix the pasta with the dressing, including the onions, until everything is well incorporated. Refrigerate for at least 30 minutes before serving. Refrigerate the pasta salad for at least 30 minutes to allow the flavors to mingle before serving, or overnight.

Recipe Notes

Storage: This pasta salad may be kept in the refrigerator for up to 5 days if stored in an airtight container. If necessary, taste and season again just before serving. Meghan Splawn is a food editor with a variety of skills. Meghan worked as the Food Editor for the Kitchn’s Skills content for a number of years. She specializes in everyday baking, family cuisine, and capturing natural light in her photographs. Meghan approaches eating with an eye on saving money and time while still having a good time.

Didn’t I Just Feed You?

FollowMeghan

Italian Pasta Salad Recipe

Italian Pasta Salad that is both filling and refreshing! Tender pasta, smoked salami, fresh vegetables and herbs, two varieties of cheese, and a zesty homemade Italian dressing come together to form this dish.

The Perfect Summer Pasta Salad

So, what would summer be like if there wasn’t at least one BBQ or picnic that included a refreshing and absolutely delicious cold pasta salad? Because there is so much deliciousness and an abundance of fresh taste in this dish, it will quickly become a new favorite. Each of the components works wonderfully well with the others, each one enhancing the flavor of the others. It also has a nice combination of textures throughout it. Crisp, soft, and chewy are all there in equal measure. Making this side dish is a really hearty and delicious experience, and it goes great with grilled chicken, beef or fish.

For a family supper, the dish may easily be halved to accommodate everyone.

Italian Pasta Salad Recipe Ingredients

• Italian rotini pasta
• Salami
• Grape tomatoes
• Black olives
• Peppers
• Red onion
• Fresh mozzarella pearls
• Parmesan
• Fresh parsley and basil
• Dried oregano
• Olive oil
• Lemons
• Dijon mustard, honey
• Red pepper flakes

The complete recipe may be seen below.

How to Make Italian Pasta Salad

1. Cook pasta: Cook pasta according to package guidelines (I boil it in 5 quarts of water with 1 tablespoon salt until it is just just al dente). Drain the pasta, reserving 1/2 cup of the cooking water. Pasta that is cool: Transfer the pasta to a baking sheet with a rim that measures 18 by 13 inches and spread it out to cool for 15 minutes, then serve. Prepare the following ingredients for the pasta salad: Preparing the ingredients while the pasta is boiling and cooling To make Italian dressing, follow these steps: To make the dressing, whisk together the olive oil, lemon juice, oregano, mustard, honey, garlic, red pepper flakes, and a pinch of salt and pepper to taste in a medium-sized mixing bowl. In a large mixing bowl, combine the pasta, vegetables, and cheeses: Pasta should be served cold. Combine salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley, and basil in a large mixing bowl. Serve immediately. Toss with the dressing and the pasta water and serve: Dressing should be whisked one more time before being poured over the items in the bowl along with 1/4 cup pasta water. Toss well to coat everything evenly. If extra space is required, include the following: Thin with additional pasta water if desired, and season with additional salt as necessary. It can be served immediately, or chilled for 1–2 hours to make a cooler, more refreshing pasta salad, as described above.

Possible Variations

Here are some excellent substitutes that you may use with what you already have on hand:

• Another medium-sized pasta, such as fusilli, gemelli, penne, cavatappi or bow tie pasta, can be used for the fusilli

• Cheeses: Romano cheese is a good substitute for parmesan cheese in this situation. Fresh mozzarella can be substituted with processed block mozzarella, which should be chopped into tiny pieces. Meat: Pepperoni might be used to make salami (you wouldn’t need to use as much as you would with other meats)
• Veggies: Try substituting half of the bell pepper with a cucumber. Kalamata olives can be substituted for black olives (use half the quantity because they are quite pungent)
• If you don’t have fresh basil, use 1 1/2 teaspoons dried basil instead. It’s much less because it’s stronger and has a distinct flavor
• Yet, Depending on how much of the flavor you want to come through (extra virgin olive oil has a greater taste), you may use either extra virgin olive oil or refined standard extra virgin olive oil for the dressing. In place of the lemon juice, 3 tablespoons of red wine vinegar can be used. For some reason, I love the citrusy flavor of lemon. If you’re in a hurry, you may use 1 cup of your favorite store-bought Italian dressing for this recipe. If it has a strong herby flavor, simply reduce the amount of herbs used in the recipe.

Helpful Tips

• Cooking pasta past al dente will result in the pasta being quite soggy once it has absorbed some of the dressing. Just right to al dente, or even a few seconds shy of perfection
• Cut ingredients into small pieces to ensure consistency and to ensure that every mouthful contains a little of each taste. Allow pasta salad to marinate for a few hours or overnight so that the vegetables and pasta may absorb additional flavor. Allow 1 – 2 hours for refrigerating before serving if you want a cool and refreshing salad during the hot summer months. Store in an airtight jar in the refrigerator for up to 3 days.

More Delicious Pasta Salad Recipes to Try

• The following pasta salad recipes are available: Caprese Pasta Salad, Chicken Caesar Pasta Salad, Easy Pasta Salad, Macaroni Salad (including Mexican Macaroni Salad), Poppy Seed Chicken and Grape Pasta Salad, and Poppy Seed Chicken and Grape Pasta Salad.

Italian Pasta Salad

It’s packed with nutrients and is quite refreshing! Tender pasta, smoked salami, fresh vegetables and herbs, two varieties of cheese, and a zesty homemade Italian dressing come together to form this dish. Perfect for a picnic or a summer meal under the stars. Servings:12 Prep30minutes Cook6minutes Ready in 30 minutes or less

• A 16-ounce bag of dry rotini
• 10 ounces hard salami, sliced 1/4-inch thick and chopped
• 3 cups (16 ounces) ripe grape tomatoes, halved
• 1 (6-ounce) can black olives, sliced
• 2cups chopped bell peppers (I like to use yellow and green)
• 1/2 cup chopped red onion
• 8-ounces fresh mozzarella pearls*
• 3 ounces fresh parmesan** (3/4 cup)
• 1/2 cup chopped fresh parsley

Dressing

• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon dried oregano
• 2 tablespoons dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons minced garlic
• 1/2 teaspoon pepper flakes, or to taste seasoned with salt and freshly ground black pepper

• Cook the pasta according to the package guidelines (I cook it in 5 quarts of water with 1 tablespoon salt) until it is just about al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Transfer the pasta to a baking sheet with a rim that measures 18 by 13 inches and spread it out to cool for 15 minutes, then serve. While the pasta is boiling and chilling, make the dressing by chopping the ingredients. To make the dressing, whisk together the olive oil, lemon juice, oregano, mustard, honey, garlic, red pepper flakes, and a pinch of salt and pepper to taste in a medium-sized mixing bowl. Pasta should be served cold. Combine salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley, and basil in a large mixing bowl. Serve immediately. Dressing should be whisked one more time before being poured over the items in the bowl along with 1/4 cup pasta water. Toss well to coat everything evenly. Thin with additional pasta water if desired, and season with additional salt as necessary. It may be served immediately, or chilled for 1 – 2 hours (or up to 3 days) for a cooler, more refreshing pasta salad.

• *If you are unable to locate pearls of fresh mozzarella in the desired size, chopped fresh mozzarella (log or ball form) can be substituted. Simply chop the meat into little pieces.

• Cut the parmesan into 1-inch cubes and place them in the food processor to grate the cheese. Process for about a minute or so, until the basil is finely crushed
• ***1 1/2 tsp dried basil can be substituted for the fresh
• If using dried basil, incorporate it into the dressing before serving. This recipe yields approximately 18 cups.

Nutritional Values Pasta Salad with Italian Dressing The amount of calories in one serving is 529 calories from fat, which is 315 percent of the daily value*. The amount of fat in one serving is 35 grams. 9 g of Saturated Fat (54 percent). 3 grams of polyunsaturated fat (56 percent) Monounsaturated Fatty Acids: 20 g Cholesterol38mg Sodium (13 percent): 1005 milligrams Potassium (44 percent) 413 milligrams 12% carbohydrate content (36 grams). Sugar 5g, 12 percent Fiber 3g, and 13 percent Fiber 3g 6 percent of the total protein18g36 percent Vitamin A2063IU41 percent Vitamin C62mg Vitamin A2063IU41 percent Vitamin C62mg 75% of calcium216mg22 percent of iron2mg11 % of sodium A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

Italian Pasta Salad

Italian pasta salad is one of my favorite cold spaghetti salad recipes to eat in the summertime! Fresh and bright veggies, cheese, salami, and an Italian vinaigrette are combined with your favorite pasta to make an amazing dish that can be served for just about any summer gathering or event. One of my favorite potluck foods is pasta salad, which may range from a simple and freshGreek Pasta Salad to a wonderful Caesar Pasta Salad and, of course, my famousDill Pickle Pasta Salad. Apart from the fact that everyone enjoys them, pasta salads are also extremely simple to prepare and taste much better when made ahead of time!

Potluck Perfect Pasta Salad

The first few weeks of summer usually seem to find us at barbecues, potlucks, and patio gatherings of one kind or another. In addition to bringing a large pitcher of Classic Mojitos (which is my signature drink), I generally always bring a recipe for a cold pasta salad as well as the mojitos. It’s easy to see why this Italian Pasta Salad dish is such a fun take on a standard pasta salad recipe since it’s packed with so many delicious ingredients. It’s lightweight and versatile, and it goes with almost anything.

Big Bold Flavors

This simple pasta salad dish is packed with flavor, and you can customize it by include your favorite Italian-inspired ingredients such as chopped artichokes and sundried tomatoes. For the pasta salad, you will need the following ingredients:

• The use of strong flavors, such as cheese, salami, olives, and Italian spices, gives this dish a powerful punch of flavor. Bell pepper adds a tremendous deal of color, crunch, and taste to the dish. I really like the juicy tang tomatoes provide to the dish
• You can also add cucumbers or any other vegetables you have on hand.

Noodles for Pasta Salad

Rotini in three colors does an excellent job of retaining the cheese and Italian dressing in the crevices for maximum taste, but shells or whatever medium noodles you happen to have on hand would work just as well. Cook the pasta until it is al dente, so that it does not get mushy and can withstand the dressing.

Tips to Make the Perfect Italian Pasta Salad

• Cut your vegetables into tiny pieces: By cutting your veggies into pieces that are little smaller than bite-sized, you can ensure that you receive a taste of everything in every bite. Take care not to overcook your noodles: Overcooking will result in a mushy pasta salad, since the acids in the dressing will break down the starches even further as the pasta is cooked. To get the finest results, shock your noodles in cold water after they have been cooked al dente. Allow the pasta to cool completely before adding the toppings: During the process of mixing everything together, you don’t want to start cooking your veggies. Allow your pasta salad to settle for a few minutes before serving it: Because of this, the dressing has a better chance of permeating your vegetables and pasta, yielding a more flavorful and delectable Italian pasta salad. Keep it colorful: If you’re include any additional vegetables that you happen to have on hand, make your pasta salad as vibrant and lively as possible! Things like artichokes, shredded carrots, sun-dried tomatoes, peppers, and other vegetables are some of my favorite additions.

Italian Pasta Salad Dressing

I use a bottled Italian dressing to make this dish quick and simple, but if you have the ingredients on hand, you can create your own Italian dressing, which is very delicious. Prepare ahead of time. This spaghetti salad dish is particularly delicious since it becomes better as it sits and the flavors combine! It’s the perfect side dish to prepare ahead of time because it just takes around 20 minutes to put together. What could be more satisfying than that? Once chilled, the acids in the dressing work to help break down the starches in the pasta and proteins in the vegetables, resulting in a more flavorful and tender pasta salad (be careful not to overcook your noodles!).

• 1/2 cup vegetable oil (or use half olive oil and half vegetable oil)
• 3 tablespoons red wine vinegar (or your favorite vinegar)
• 1/2 teaspoon Italian spice
• 1 teaspoon sugar
• Salt and pepper to taste
• 1/2 cup vegetable oil

Favorite Pasta Salad Recipes

• Recipes include Caprese Pasta Salad, Creamy Tuna Pasta Salad, Bow Tie Pasta Salad, BLT Pasta Salad, Easy Greek Pasta Salad, Dill Pickle Pasta Salad, and Dill Pickle Pasta Salad.

Italian Pasta Salad

Preparation time: 15 minutes 15 minutes to prepare 2 Hours of Relaxation Time allotted: 2 hours and 30 minutes Servings12servings The ultimate make-ahead side dish is created by tossing tender pasta with juicy tomatoes, crisp bell peppers, salami, and mozzarella cheese in an Italian vinaigrette.

• 16 ounces tricolor rotini
• 8 ounces balsamic vinegar chopped
• 1 cup Italian vinaigrette dressing (store-bought or homemade)
• 1 pint grape tomatoes halved
• 12 cup sliced black olives
• 12 cup green bell pepper diced
• 12 cup orange bell pepper diced
• 12 cup red bell pepper diced
• 13 cup parmesan cheese shredded
• 3 tablespoons fresh parsley chopped
• 12 teaspoon Italian seasoning
• Salt and pepper to taste

FollowSpend with Pennies on Pinterest for more information.

• Cook the pasta until it is al dente according to the guidelines on the package. After rinsing with cold water, In a large mixing basin, combine all of the ingredients. Toss everything together
• Refrigerate for at least 2 hours before to serving time.

In a well sealed container in the refrigerator, it can keep for up to 3 days. Give the leftovers a good swirl and, if required, add extra dressing to bring the flavors together. Calories:325, Nutritional Information: Carbohydrates: 34g, protein: 13g, fat: 15g, saturated fat: 5g, cholesterol: 24mg, sodium: 818mg, potassium: 314mg, fiber: 2g, sugar: 5g, vitamin A: 855IU, vitamin C: 24mg, calcium: 104mg, iron: 1mg (The nutritional information supplied is an estimate, and it will vary depending on the cooking technique and the brands of components used).

The content and photos are protected by intellectual property rights.

We invite you to share this dish with your friends and family. It is extremely forbidden to copy and/or paste whole recipes into any social media platform. Please see my photo usage policy, which may be found here. Save this Super Summer Salad to your Pinterest board!

Easy Italian Pasta Salad

Spiral rotini pasta, cucumber, tomatoes, red onion, black olives, and feta cheese are all combined in an Italian vinaigrette for a quick and easy pasta salad that takes only minutes to prepare. This spaghetti salad dish is really simple, fast, and tasty. If you’re looking for a quick and easy Italian pasta salad recipe, you’ve come to the right place! I’ve discovered that using store-bought bottled salad dressing is the quickest and most convenient method of preparing pasta salads. It seems ridiculous, and I understand that some people may be offended because it isn’t “homemade,” but I promise you that it makes pasta salad so simple to create and so wonderful when you use this method.

The same concept as today’s, but with bottled ranch dressing and shredded parmesan cheese instead of the fresh parmesan cheese.

The tastes have a wonderful blending effect!

HOW TO MAKE ITALIAN PASTA SALAD

Following the directions on the package, cook a box of multicolored rotini pasta noodles until al dente. Meanwhile, prepare a cucumber, red onion, and grape tomatoes by slicing them in half and chopping them finely. When the pasta is finished cooking, move it to a colander (which is now resting in the sink) and set it aside to drain. Make sure that the faucet is completely closed and set to cold, and allow it to flow over the pasta for several minutes so that it may cool down. You definitely don’t want to put hot spaghetti in the bowl.

Combine all of the ingredients in a mixing dish and whisk until well combined.

Remember to give it a thorough stir, and you may need to add a tablespoon or two of Italian dressing to get it back to a wet consistency.

MY TIPS FOR MAKING EASY ITALIAN PASTA SALAD

• Before adding the dried pasta, be sure to salt the pasta water well. Make an Italian dressing that you just adore. I particularly enjoy the Olive Garden Italian dressing, therefore that is the brand that I purchase. There are a plethora of alternatives. Italian dressings with a kick: zesty Italian dressing, creamy Italian dressing, and parmesan Italian dressing. Choose one that you adore or one that sounds delectable
• For this pasta salad, it’s better if the cucumbers are seeded first. To prepare the cucumber, first peel it and then cut it in half vertically (so you end up with two thinner, longer pieces). Make use of a metal dinner spoon to remove the seeds and meat from the fruit. The cucumber should then be sliced and diced. Use grape tomatoes or cherry tomatoes instead of regular tomatoes. Either option will be excellent
• You may eat this pasta salad immediately or store it in the refrigerator for a few hours. In order to avoid pasta salad drying out after sitting in the fridge for a lengthy period of time, avoid making it the day before you want to serve it. As soon as you are ready to serve the salad, or as soon as you are through with the leftovers, give it a good mix and drizzle in a tablespoon or two of the dressing to moisten it all up again. The recipe asks for 3/4 cup Italian dressing, but you may adjust the amount to your liking by adding or subtracting as needed.

TRY THESE OTHER EASY RECIPES FOR PASTA SALADS

• Pasta salads such as dill pickle pasta salad, caesar pesto pasta salad, quick greek pasta salad, southwest pasta salad, and summer veggie pasta salad are all popular choices.

• 1/4 cup finely diced red onion, 1/2 to 1 cup Italian salad dressing, 1 box (12 oz) tricolor rotini pasta, 1 cup chopped cucumber (peeled and seeded, about one cucumber), 1 cup halved cherry or grape tomatoes, 1 cup crumbled feta cheese, 1 can (2.25 oz) sliced black olives, 1/2 – 1 cup Italian salad dressing

• Cook the pasta according to the package guidelines. Keep in mind to season your pasta water with 1-2 tablespoons of salt before cooking. When the pasta is finished cooking, drain it and run cold water over it to allow the noodles to cool down. Combine the cooked and cooled pasta, cucumber, tomatoes, feta cheese, olives, and red onion in a large mixing bowl until well combined. Pour the Italian dressing over the top and toss to combine. Make a starting point of 1/2 cup Italian dressing and build on it from there. On the salad, I placed about 3/4 cup dressing on it and then set aside the remainder to drizzle over it just before serving to moisten it back up. The dish can either be served immediately or chilled for a few hours before serving. I prefer it cold, so I place it in the refrigerator for 2-4 hours before serving.

Tip: This recipe for Italian pasta salad is quite adaptable! If you want more pasta, feel free to use more than the one box that is asked for in the recipe (of course you will probably have to add more dressing). If you want more olives, tomatoes, or even red onion, then increase the amount of each component in the recipe. To make up for my love of feta cheese, I constantly add additional feta cheese to my dishes. Using an Italian dressing that you enjoy is recommended. Because the flavor is so prominent, choose a high-quality brand.

It has been my experience that this is the greatest taste store-bought dressing I’ve come across.

Leftovers: Stored in an airtight container in the refrigerator for many days, they are delicious (about 3-4 days).

As a pasta salad rests in the refrigerator, the pasta will absorb the dressing, which might cause the salad to become a little dry.

Preparing this salad the day before and refrigerating it for about 2 hours before serving is my preferred method.

Cucumbers: I prefer to use micro cucumbers, often known as salad cucumbers, because they have a small number of seeds and are therefore less bitter.

Regular cucumbers may be used, but they contain more water and seeds than baby cucumbers, so be careful to remove the seeds and pulpy material from the centre of the cucumber before cutting.

You will be left with a crescent moon shape, which you may break up into smaller pieces if you choose.

The recipe remains the same; just the photographs have been updated.

calorie count 313kcal|carbohydrate count 39g|protein count 9g|fat count 14g|saturated fat count 4g|cholesterol count 13 mg|sodium count 953mg|potassium count 223mg|fiber count 3g|sugar count 5g|vitamin A 369IU|vitamin C 3mg|calcium count 112mg|iron count 1 mg

Reader Interactions