basic pasta salad recipe

Written ByJenny Smyth Posted on
basic pasta salad recipe
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The Best basic pasta salad recipe

I’ve been making this basic pasta salad recipe for years, and it’s still a family favorite. My kids love helping me in the kitchen, and this recipe is one of the first ones they learned to make.

It’s a great way to get them involved in cooking, and they always enjoy the end result. The best part about this recipe is its simplicity – it’s quick to make, and you can customize it to your taste with your favorite vegetables and seasonings.

I like to think of this recipe as a blank canvas, waiting for you to add your own personal touches and make it your own. Over the years, I’ve experimented with different ingredients and techniques to create unique variations of this recipe, but the core remains the same – a delicious, satisfying salad that’s perfect for any occasion.

When I’m short on time, I’ll often whip up a batch of this salad for a quick lunch or dinner, and it never fails to impress. My family loves how versatile it is – we can eat it on its own, add some grilled chicken or shrimp for extra protein, or serve it as a side dish at our gatherings.

The health benefits are also a big plus – with plenty of vegetables and lean protein sources, this salad is a nutritious choice that we can feel good about serving our loved ones.

Basic Pasta Salad

Basic Pasta Salad

4.8 from 1853 votes

This basic pasta salad is a classic dish featuring a medley of vegetables and pasta tossed in a tangy vinaigrette. It’s perfect for a light lunch or a side dish at a summer barbecue.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pasta Salad

8 oz pasta
1 cup cherry tomatoes
1 cucumber
1 bell pepper
1/2 red onion
1/2 cup olives
1/2 cup crumbled feta cheese

For the Vinaigrette

1/4 cup olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
1 tsp dried basil
1 clove garlic
salt and pepper to taste

👨‍🍳Directions

1Bring a large pot of salted water to a boil over high heat.
2Add pasta and cook until al dente, about 8-10 minutes.
3Drain the pasta in a colander and rinse under cold water to cool it down.
4The pasta should be firm to the bite and not mushy.
5While the pasta is cooking, prepare the vegetables.
6Cut the cherry tomatoes in half, slice the cucumber into thin rounds, dice the bell pepper, finely chop the red onion, and slice the olives in half.
7Place all the vegetables in a large mixing bowl.
8In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, dried basil, minced garlic, salt, and pepper to make the vinaigrette.
9Taste and adjust the seasoning if needed.
10The vinaigrette should have a tangy flavor with a balance of acidity and herbs.
11Add the cooled pasta to the bowl with the vegetables.
12Pour the vinaigrette over the pasta and vegetables, then gently toss everything together until well combined.
13The pasta and vegetables should be evenly coated with the vinaigrette.
14Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together.
15Before serving, give the pasta salad a quick stir and garnish with crumbled feta cheese.

🔧Equipment

Large pot
Colander
Large mixing bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 3g❤️Cholesterol: 10mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 10g

📝Notes

Tips: You can add other vegetables like zucchini or broccoli to make it more nutritious. For a protein boost, add grilled chicken or chickpeas.

This basic pasta salad recipe is always a good idea for any occasion. It is perfect for family gatherings, potlucks, or a simple weeknight meal.

The pasta salad is a great way to use up leftover vegetables and can be customized to fit your taste preferences. I often make a big batch of this pasta salad and store it in the refrigerator for easy lunches throughout the week.

This pasta salad is a versatile and delicious dish that the whole family will enjoy. You can store it in the refrigerator for up to 3 days, but I find that it tastes best when served fresh.

To keep it fresh for longer, you can store the dressing separately and mix it with the pasta salad when you’re ready to serve.

❓ Frequently Asked Questions About Basic Pasta Salad

1.

Q: What type of pasta should I use for this recipe?
A: You can use any short-shaped pasta you like – elbow macaroni, ditalini, or even shells work well. Just be sure to cook it al dente before mixing it with your vegetables.

2.

Q: Can I add other types of cheese besides mozzarella?
A: Of course! While mozzarella is traditional in pasta salad recipes, you can experiment with other cheeses like cheddar, parmesan, or even feta for a tangy twist.

3.

Q: How do I prevent my pasta from becoming mushy?
A: To avoid mushy pasta, cook it until it’s still slightly firm in the center. Then let it cool completely before mixing it with your vegetables.

4.

Q: What if I don’t have fresh parsley on hand? Can I substitute dried parsley instead?
A: While fresh parsley is always preferred in recipes like this one, dried parsley will do in a pinch. Just use half the amount called for in the recipe.

5.

Q: Can I make this recipe ahead of time? If so, how long does it keep?
A: Yes, you can prepare the salad up to 24 hours in advance – just refrigerate it until serving time.

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