Legendary Pasta Salad
This vibrant and crunchy pasta salad is packed with fresh vegetables and a tangy dressing, making it a perfect dish for potlucks, meal prep, or light lunches.
Ingredients
Pasta
- 8 ounces Pasta (fusilli, penne, or rotini) Choose a shape that carries flavor well; fusilli and rotini are ideal.
Vegetables
- 1 cup Bell peppers, chopped
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumbers, diced Add just before serving for extra crunch.
Dressing
- 1/4 cup Olive oil Use a good quality extra-virgin olive oil.
- 2 tablespoons Vinegar (red or white wine vinegar) Adjust as needed for brightness.
- 1 teaspoon Salt Season gradually to taste.
- 1/2 teaspoon Freshly ground black pepper Add more to taste.
- 1/4 cup Fresh herbs (basil or parsley), chopped Add just before serving for freshness.
Instructions
Preparation
- Cook the pasta in salted boiling water until al dente, then drain and rinse under cold water.
- Prepare and combine the chopped bell peppers, halved cherry tomatoes, and diced cucumbers in a large bowl with cooled pasta.
- Dress the salad by drizzling olive oil and vinegar over the pasta and vegetables, tossing gently to coat.
- Season with salt, black pepper, and fresh herbs, then toss again and adjust seasoning to taste.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
For best results, cool pasta to room temperature before dressing and adjust oil-to-vinegar ratio according to taste. If you want maximum crunch, add cucumbers just before serving. This salad keeps well in the fridge for 3-4 days if stored properly.