Ultimate Pasta Salad
This ultimate pasta salad is a perfectly balanced mix of tender pasta, crisp vegetables, and a tangy, flavorful dressing that gets even better after chilling. Designed for simplicity and consistency, this recipe delivers fresh, satisfying bites every time, making it ideal for gatherings, meal prep, or easy everyday meals.
Ingredients
Core Ingredients
- 3 cups dry pasta rotini or penne
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 0.5 cup red onion finely chopped
- 0.5 cup black olives sliced
- 1 cup mozzarella cheese cubed or small balls
Dressing
- 0.5 cup olive oil
- 3 tbsp vinegar or lemon juice
- 1 tbsp Dijon mustard
- 2 cloves garlic minced
- 1 tsp salt or to taste
- 0.5 tsp black pepper
Optional Add Ins
- 1 cup grilled chicken optional, chopped
- 0.5 cup chickpeas optional
- 2 tbsp fresh herbs parsley or basil, chopped
Instructions
- Cook pasta in a large pot of salted water until al dente. Drain and rinse under cold water to stop cooking. Let cool completely.
- Chop all vegetables into bite-sized pieces and prepare any optional add-ins.
- In a separate bowl, whisk together olive oil, vinegar or lemon juice, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
- In a large mixing bowl, combine cooled pasta, vegetables, cheese, and any optional ingredients.
- Add about three-quarters of the dressing and toss thoroughly until evenly coated.
- Cover and refrigerate for at least 1 hour to allow flavors to develop.
- Before serving, toss again and add remaining dressing if needed. Adjust seasoning and garnish with fresh herbs.
Notes
For best results, slightly undercook the pasta to maintain texture after chilling. Avoid adding all the dressing at once, as pasta absorbs moisture over time. Taste and adjust seasoning after refrigeration. You can customize with different proteins or vegetables, but avoid overcrowding the salad to maintain balance.