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Homemade Pasta Salad

This pasta salad features cooked pasta combined with fresh vegetables, a creamy dressing, and crunchy toppings, resulting in a colorful and textured dish. The preparation involves boiling, chopping, mixing, and chilling, culminating in a vibrant, tangy salad with a pleasant balance of creamy and crisp textures.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • Short pasta: Rotini bowtie, or penne hold dressing well
  • Olive oil: Base for the dressing
  • Red wine vinegar or lemon juice: Adds brightness
  • Cherry tomatoes: Juicy and slightly sweet
  • Cucumber: Adds crunch and freshness
  • Red onion: Mild bite and color
  • Bell pepper: Sweet crunch
  • Olives: Salty contrast
  • Fresh herbs: Basil or parsley add freshness
  • Salt: Enhances all flavors
  • Black pepper: Gentle warmth
  • Optional cheese: Mozzarella or feta for richness

Equipment

  • Large pot: For cooking pasta
  • Colander: For draining
  • Large mixing bowl: For tossing everything together
  • Cutting board: For prep
  • Sharp knife: Clean cuts matter

Method
 

  1. Cook pasta: Boil in well-salted water until al dente
  2. Drain and cool slightly: Let steam escape
  3. Prepare dressing: Whisk olive oil, vinegar or lemon juice, salt, and pepper
  4. Dress pasta: Toss while pasta is still warm
  5. Add vegetables: Fold in tomatoes, cucumber, onion, pepper, and olives
  6. Add herbs and cheese: Stir gently
  7. Chill: Refrigerate until ready to serve
  8. Finish: Taste and adjust seasoning

Notes

You can customize this salad by adding chopped herbs like basil or parsley, or replacing mayonnaise with Greek yogurt for a healthier twist.