Easy Pasta Salad
A fresh and filling pasta salad that is customizable with your favorite veggies, cheese, and a delicious homemade dressing.
Ingredients
Pasta and Veggies
- 12 oz rotini pasta You can use any pasta you like.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ½ cup bell pepper, diced Optional, only if desired.
Cheese and Optional Additions
- 1 cup feta cheese or mozzarella balls
- 1 can beans or grilled chicken, optional For added protein.
- ¼ cup sunflower seeds, optional For crunch; can substitute other toppings.
Dressing
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard, optional Adds extra flavor.
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- to taste salt and black pepper Adjust according to preference.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente.
- Drain the pasta and rinse it with cold water to cool it down and stop the cooking process.
- In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, red onion, bell pepper, and cheese.
Making the Dressing
- In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper.
- Pour the dressing over the pasta salad and toss everything to combine well.
Chilling and Serving
- Let the pasta salad chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
- Serve the salad cold as a side dish or main meal.
Notes
Feel free to incorporate any leftover veggies or proteins you have. This pasta salad tastes even better as leftovers!