Description

A colorful, fresh, and ultra-versatile cold pasta salad loaded with crunchy vegetables, tender pasta, and a tangy homemade vinaigrette. Perfect for picnics, potlucks, or easy weekly meal prep, this dish is everything you love about summer in one bowl. With only a few simple ingredients and endless ways to customize it, this recipe is sure to become a staple in your kitchen. Whether served as a side or a light main, it’s a satisfying, crowd-pleasing dish you’ll want to make over and over again.

Ingredients

Scale

12 oz rotini or bowtie pasta
1 cup cherry tomatoes, halved
1 red bell pepper, diced
½ red onion, thinly sliced
1 cup cucumber, diced
½ cup black olives, sliced
1 cup cheddar cheese, cubed or feta crumbles
2 tablespoons chopped parsley or basil

2. For the dressing:

½ cup olive oil
¼ cup red wine vinegar
1 tsp Dijon mustard
1 tsp honey
1 garlic clove, minced
Salt and pepper to taste

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Instructions

Boil the pasta in salted water until al dente. Drain and rinse under cold water.
In a small bowl or jar, whisk together olive oil, vinegar, mustard, honey, garlic, salt, and pepper until well combined.
In a large bowl, combine the cooled pasta with tomatoes, peppers, onion, cucumber, olives, and cheese.
Pour over the dressing and toss to coat everything evenly.
Chill for 30 minutes, then toss again before serving.
Garnish with fresh herbs and a drizzle of olive oil if desired.

Notes

Always cook your pasta al dente—it holds up better when chilled.
Use any fresh, crisp veggies you have on hand.
For extra protein, add diced chicken or chickpeas.
This salad tastes best after it’s had some time to chill and absorb the flavors.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish / Main
Method: Boiling / Chilling
Cuisine: American

Nutrition

Serving Size: 6
Calories: 320
Sugar: 320
Sodium: 380mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 8g
Cholesterol: 10mg