Easy Classic Pasta Salad Recipe

 This easy classic pasta salad is a timeless favorite, perfect for picnics, potlucks, and simple summer meals. Combining tender pasta, crisp vegetables, and a zesty vinaigrette, this recipe is straightforward, satisfying, and always a crowd-pleaser.

• Keyword Focus: Classic Pasta Salad, Easy Pasta Salad, Summer Salad, Potluck Salad, Simple Pasta Salad.

Yields: 6-8 servings Prep time: 15 minutes Cook time: 10-12 minutes

Ingredients:

• 1 pound short pasta (such as rotini, penne, fusilli, or elbow macaroni)
• 2 cups cherry tomatoes, halved
• 1 medium cucumber, peeled, seeded (if necessary), and diced
• 1 green bell pepper, cored and diced
• ½ red onion, thinly sliced
• ½ cup black olives, sliced (optional)
• ¼ cup chopped fresh parsley
• For the Vinaigrette:
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced (optional)
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste

Optional Additions:

• Cubed cheese (cheddar, mozzarella, or provolone)
• Sliced pepperoni or salami
• Canned chickpeas or kidney beans, rinsed and drained

Equipment:

• Large pot
• Colander
• Large mixing bowl
• Small bowl or jar (for vinaigrette)
• Whisk or fork

Instructions:

1. Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Avoid overcooking, as it will continue to soften slightly in the dressing.
2. Rinse and Cool Pasta: Drain the cooked pasta in a colander. Rinse thoroughly with cold water until the pasta is completely cool. This stops the cooking process and prevents the pasta from sticking together. Transfer the cooled pasta to a large mixing bowl.
3. Prepare the Vegetables: While the pasta is cooking and cooling, prepare the cherry tomatoes, cucumber, bell pepper, red onion, and black olives (if using) as directed in the ingredients list. Add all the prepared vegetables and chopped parsley to the bowl with the pasta.
4. Make the Vinaigrette: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic (if using), and dried oregano. Season generously with salt and black pepper to taste. Whisk again just before pouring over the salad.
5. Dress the Salad: Pour the prepared vinaigrette over the pasta and vegetable mixture. Toss gently but thoroughly to ensure everything is evenly coated.
6. Add Optional Ingredients (if using): If you are adding cubed cheese, meat, or beans, stir them in now.
7. Chill and Serve: For the best flavor, cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld. It tastes even better after chilling for a few hours. Toss again before serving.