Pasta Salad Recipe
This colorful pasta salad in under 30 minutes! Packed with fresh veggies and zesty dressing, it's the perfect light meal for busy days.
Ingredients
- 12 ounces of pasta rotini, bowties, or penne work best for capturing all the flavors
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion finely chopped (soak it in water for a milder flavor)
- 1/2 cup black olives sliced
- 1 cup shredded mozzarella or mini mozzarella balls
- 1/4 cup fresh parsley chopped
- 1/3 cup olive oil
- 1/4 cup red vinegar here’s your secret ingredient—trust me, it makes all the difference!
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil, then cook the pasta according to the package instructions until it’s al dente—firm but tender. Once it’s done, drain and rinse with cold water. This stops the cooking process and cools the pasta down for the salad.
Step 2: Prep the Veggies
- While the pasta is cooking, chop up your veggies. Halve the cherry tomatoes, dice the cucumber, slice the olives, and finely chop the red onion. If you’re using parsley, give it a quick chop too. Fresh and colorful is the goal here!
Step 3: Whisk the Dressing
- In a small bowl or jar, whisk together the olive oil, red vinegar, Dijon mustard, garlic powder, salt, and pepper. Give it a taste and adjust the seasoning if needed. You’ll want it to have a tangy, zesty kick.
Step 4: Toss It All Together
- Grab a large mixing bowl and combine the cooked pasta, veggies, mozzarella, and parsley. Pour the dressing over the top and gently toss until everything is evenly coated. The pasta should soak up that delicious dressing.
Step 5: Chill and Serve
- Cover the bowl and let the salad chill in the fridge for at least 30 minutes. This allows the flavors to meld together beautifully. When you’re ready to serve, give it one final toss and garnish with a little extra parsley or cheese if you’d like.