pasta salad recipes cold
This refreshing cold pasta salad is perfect for picnics, barbecues, or a quick and healthy meal. Packed with colorful vegetables and a tangy dressing, it’s a dish that everyone will love.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 cutting board
Ingredients
- 8 oz rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, any color, diced
- ½ cup red onion, diced
- ¼ cup black olives, sliced
- ½ cup feta cheese, crumbled
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- to taste n/a salt and pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions, typically about 8 minutes, until al dente.
- While the pasta is cooking, prepare the vegetables by dicing the cucumber, bell pepper, and red onion. Halve the cherry tomatoes and slice the black olives.
- Once the pasta is cooked, drain it in a colander and rinse under cold water to cool it down quickly, stopping the cooking process.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and feta cheese.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
- Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly.
- Taste and adjust the seasoning with more salt and pepper if needed. Serve chilled or at room temperature.
Notes
You can customize this salad by adding other ingredients such as grilled chicken, spinach, or different cheeses as per your preference.
This pasta salad can be made a day ahead; the flavors will deepen as it sits in the refrigerator.
Store any leftovers in an airtight container in the fridge for up to 3 days.