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–+ servings
Pasta Salad Recipe

Pasta Salad

This easy, quick, fresh pasta salad recipe is a delicious, healthy summer side dish you can whip up in under 20 minutes. A light, cold Italian-inspired pasta salad loaded with crisp veggies, tangy dressing, and tender pasta shells.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Italian
Servings 6 as a side dish
Calories 250 kcal

Ingredients
  

  • 12 oz pasta shells or rotini use gluten-free if desired
  • 1 cup cherry tomatoes halved (or grape tomatoes)
  • 1 cup cucumber diced (seeded English cucumber)
  • 1/2 cup red bell pepper finely chopped (or orange bell pepper)
  • 1/4 cup red onion thinly sliced
  • 1/2 cup black or kalamata olives pitted and halved
  • 1/2 cup fresh mozzarella pearls or diced feta skip or use vegan cheese
  • 1/4 cup chopped fresh basil flat-leaf parsley works nicely too
  • 1/3 cup extra-virgin olive oil look for a bright, peppery brand
  • 3 tbsp red wine vinegar substitute white balsamic for a milder tang
  • 1 tsp Dijon mustard adds creaminess and keeps dressing emulsified
  • 1 garlic clove garlic finely minced (use jarred for convenience)
  • 1/2 tsp sea salt adjust to taste
  • 1/4 tsp black pepper freshly cracked
  • pinch crushed red pepper flakes optional, for a gentle kick

Instructions
 

  • Cook the pasta in a large pot of well-salted boiling water until al dente—about 8–10 minutes. Stir occasionally to prevent sticking.
  • While pasta cooks, whisk olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes in a small bowl. Taste and tweak seasoning.
  • Drain pasta, rinse under cold water to halt cooking, then drain thoroughly. A colander and a salad spinner help remove extra moisture.
  • Transfer pasta to a large mixing bowl. Pour half the dressing over it, toss gently to coat, and let it sit 5 minutes—this “pre-marinates” each piece for more flavor.
  • Add tomatoes, cucumber, bell pepper, red onion, olives, cheese, and basil. Pour remaining dressing, then toss until veggies glisten evenly.
  • Chill in the fridge for at least 15 minutes (up to 2 hours). Give it a final stir before serving.
  • Serve cold straight from the bowl or platter, alongside your favorite main dish or as a standalone vegetarian meal.

Notes

Store any leftovers covered in the fridge for up to 3–4 days. Adjust salad temperature and seasoning before serving leftovers.

Nutrition

Calories: 250kcal
Keyword Gluten-Free, Pasta Salad, Summer Recipe, Vegan option, Vegetarian
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