Pasta Salad Cups
Fresh and handheld, Pasta Salad Cups are perfect for picnics, school lunches, or party buffets, made with everyday ingredients and bright with fresh vegetables.
Ingredients
Main Ingredients
- 8 oz rotini pasta Use a good-quality semolina rotini for best texture.
- 1 cup cherry tomatoes, halved Look for firm, glossy tomatoes.
- 1 cup diced cucumber Use English cucumbers for fewer seeds.
- 1/2 cup black olives, sliced
- 1/4 cup chopped fresh parsley Add just before portioning for best flavor.
- 1/2 cup Italian dressing Use vinaigrette-style for lighter cups.
- to taste Salt and pepper Season to liking.
Instructions
Cooking the Pasta
- Bring a large pot of well-salted water to a rolling boil and add the rotini. Cook according to package directions until al dente, then drain and rinse with cold water.
Preparing Vegetables
- Halve the cherry tomatoes, dice the cucumber, slice the olives, and chop the parsley to ensure consistent cuts.
Mixing Ingredients
- In a large mixing bowl, add the chilled pasta, chopped vegetables, and parsley. Gently fold together.
Adding Dressing
- Pour in the Italian dressing and toss until evenly coated, adjusting the amount to your preference.
Seasoning
- Taste and season with salt and pepper as desired.
Portioning
- Use a spoon to portion the salad into cups, filling each about three-quarters full.
Chilling
- Refrigerate the cups uncovered for 10-15 minutes before covering until serving.
Notes
Keep pasta cold before dressing to maintain crisp texture. Store in airtight containers for up to 3 days in the fridge.