Classic Pasta Salad Recipe
Introduction
Classic pasta salad is a fresh and versatile dish perfect for picnics, potlucks, or as a light meal. Combining tender pasta with crisp vegetables and zesty Italian dressing makes it both flavorful and easy to prepare.
Ingredients
- 2 cups pasta (such as rotini or bowtie)
- 1 ½ cups mixed vegetables (chopped cucumber, bell pepper, cherry tomatoes)
- ¾ cup Italian dressing
Instructions
- Step 1: Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
- Step 2: In a large bowl, combine the cooled pasta with chopped vegetables.
- Step 3: Pour the Italian dressing over the pasta and vegetables, then toss to coat evenly.
- Step 4: Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Tips & Variations
- Use fresh herbs like basil or parsley to add extra flavor.
- Substitute Italian dressing with a homemade vinaigrette for a personalized touch.
- Add protein such as grilled chicken or olives for a heartier salad.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. For best taste, stir before serving and enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of pasta?
Yes, any short pasta like penne, fusilli, or shells works well in pasta salad.
Should I add the dressing right away?
It’s best to toss the salad with dressing and chill it for at least 30 minutes to let the flavors meld, but you can add dressing just before serving if preferred.
PrintClassic Pasta Salad Recipe
A refreshing and versatile Classic Pasta Salad featuring tender cooked pasta, crisp vegetables, and zesty Italian dressing, perfect for picnics, potlucks, and quick meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pasta
- 2 cups elbow macaroni or rotini pasta
Vegetables
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/2 cup diced bell peppers (red, green, or yellow)
- 1/4 cup thinly sliced red onion
Dressing
- 1/2 cup Italian dressing
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to cool the pasta and stop the cooking process.
- Prepare the Vegetables: While the pasta cooks, wash and chop all the vegetables as described. Halve the cherry tomatoes, dice the cucumber and bell peppers, and thinly slice the red onion.
- Mix Ingredients: In a large mixing bowl, combine the cooled pasta with the chopped vegetables. Pour the Italian dressing over the salad and toss well to ensure everything is evenly coated.
- Chill the Salad: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 1 hour before serving. This helps the flavors meld and the salad to become nicely chilled.
- Serve and Enjoy: Give the salad a final toss before serving. Optionally, garnish with fresh herbs like parsley or basil for added flavor and presentation.
Notes
- Choose your favorite pasta shape; rotini and fusilli hold dressing well.
- For extra protein, add cooked chicken, tuna, or chickpeas.
- Use a homemade Italian dressing or store-bought for convenience.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Optional: sprinkle with grated Parmesan cheese before serving.
Keywords: Classic pasta salad, picnic salad, Italian pasta salad, summer salad, cold pasta dish
