Description
A colorful, flavor-packed pasta salad that’s quick to prepare, easy to customize, and always a hit at gatherings.
Ingredients
Scale
- 12 oz rotini or bowtie pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 3/4 cup cheddar cheese, cubed or shredded
- 1/4 cup fresh parsley or basil, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt & pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and rinse with cold water.
- While the pasta cooks, chop the vegetables and cheese.
- In a bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, and pepper.
- Combine the cooled pasta, veggies, cheese, and herbs in a large bowl.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Refrigerate for at least 30 minutes before serving. Toss again and adjust seasoning if needed.
Notes
- Feel free to add grilled chicken, salami, or chickpeas for extra protein.
- Feta and kalamata olives can give it a Greek twist.
- Use gluten-free pasta to make it gluten-free.
- Best made ahead and chilled for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mix
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 3g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 15mg
Keywords: pasta salad, easy pasta salad, vegetarian salad, potluck side dish, make-ahead salad