Big Easy Pasta Salad Recipe
Introduction
Big Easy Pasta Salad is a vibrant and easy-to-make dish perfect for gatherings or a quick lunch. Combining tender pasta with fresh vegetables and a flavorful dressing, it offers a delicious harmony of textures and tastes.
Ingredients
- 8 ounces pasta (such as rotini or penne)
- 2 cups mixed fresh vegetables (such as bell peppers, cherry tomatoes, cucumbers)
- ¾ cup dressing of your choice (Italian, vinaigrette, or creamy)
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- Step 2: In a large bowl, combine the cooled pasta with the mixed vegetables. Pour the dressing over and toss well to coat evenly. Chill before serving if desired.
Tips & Variations
- Add protein like grilled chicken or shrimp for a complete meal.
- Use fresh herbs such as basil or parsley to boost flavor.
- Swap the dressing for a homemade blend of olive oil, lemon juice, and garlic for a fresher taste.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. It’s best enjoyed chilled but can be served at room temperature as well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, pasta salad tastes even better after the flavors meld. Prepare it a few hours or the night before serving and keep it refrigerated.
What pasta works best for this salad?
Short pasta shapes like rotini, penne, or bow ties hold dressing well and mix nicely with vegetables, making them ideal for this dish.
PrintBig Easy Pasta Salad Recipe
Big Easy Pasta Salad is a simple, colorful, and refreshing dish perfect for picnics, potlucks, or a quick side. Made with perfectly cooked pasta, crunchy vegetables, and a flavorful dressing, this salad is easy to prepare and can be customized with your favorite mix-ins for a satisfying, crowd-pleasing meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Pasta
- 12 ounces elbow macaroni or rotini pasta
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup black olives, sliced
Dressing
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and rinse under cold water until completely cooled, then drain well again.
- Prepare Vegetables: While the pasta cooks, wash and chop cherry tomatoes, cucumber, red bell pepper, red onion, and olives. Set aside.
- Make Dressing: In a medium bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, pepper, and dried oregano until smooth and well combined.
- Toss Salad: In a large mixing bowl, combine the cooled pasta, chopped vegetables, and dressing. Toss thoroughly to coat all ingredients evenly.
- Chill and Serve: Cover the pasta salad and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve cold.
Notes
- Use your favorite pasta shape such as fusilli or penne if preferred.
- You can add protein like diced cooked chicken or ham for a heartier dish.
- Feel free to swap mayonnaise with a Greek yogurt dressing for a lighter version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Adjust vegetables and seasoning to taste for versatility.
Keywords: pasta salad, easy pasta salad, picnic salad, summer salad, cold pasta dish
