Easy Pasta Salad
A refreshing and customizable pasta salad perfect for picnics, barbecues, or quick meals, made with fresh vegetables and Italian dressing.
Ingredients
Main Ingredients
- 2 cups cooked pasta (any shape) You can use whole wheat or gluten-free pasta.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/2 cup Italian dressing Can substitute with vinaigrette for different flavor.
- to taste Salt and pepper
- Fresh herbs (like parsley or basil, optional) Use for garnish and added flavor.
Instructions
Preparation
- Cook the pasta according to the package instructions. Once cooked, drain and let it cool.
- In a large bowl, combine the cooked pasta with cherry tomatoes, cucumber, bell pepper, red onion, and olives.
- Pour the Italian dressing over the salad and mix well.
- Season with salt and pepper to taste. If desired, add chopped fresh herbs.
- Chill the salad in the fridge for at least 30 minutes before serving to allow the flavors to blend together.
Serving Suggestions
- Serve pasta salad cold or at room temperature. It pairs well with grilled meats, sandwiches, or can be enjoyed as a light lunch on its own.
- To present, scoop the salad into a nice bowl and garnish with a sprinkle of fresh herbs or extra veggies on top.
Storage and Tips
- Store any leftover pasta salad in an airtight container in the fridge for about 3-5 days. If the salad seems dry after storing, add a little more dressing before serving.
- You can make the pasta salad a day ahead of time to save preparation time.
- Feel free to add proteins like diced chicken, tuna, or chickpeas for extra nutrition.
- For variations, try adding different vegetables like spinach or broccoli, or fruits like grapes for a sweeter twist.
Notes
Make pasta salad ahead of time for convenience. Avoid freezing as vegetables may become mushy after thawing.