Introduction
On a warm summer afternoon, Lina Vexley found herself hosting a family picnic in the garden. With the sun shining brightly and laughter echoing across the yard, she wanted to prepare something refreshing, colorful, and easy to share. That’s when the idea of a cold pasta salad came to her. Bursting with fresh vegetables, herbs, and a tangy dressing, it became an instant hit with her loved ones. This dish, simple yet full of flavor, is perfect for gatherings, meal prep, or even a quick solo lunch. Cold pasta salad truly brings joy to the table.
Refreshing Cold Pasta Salad
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Main Salad
- 12 oz rotini pasta cooked and cooled
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced
- 1 cup bell peppers chopped, mix of colors
- 1/2 cup black olives pitted
- 1/4 cup red onion thinly sliced
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp dried oregano
- 1 tsp salt or to taste
- 1/2 tsp black pepper
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water to cool.
- Chop and prepare all vegetables: halve cherry tomatoes, slice cucumber, chop peppers, and thinly slice onion.
- In a small bowl, whisk together olive oil, vinegar, mustard, oregano, salt, and black pepper to make the dressing.
- In a large mixing bowl, combine cooled pasta, vegetables, and olives. Pour dressing over the top.
- Toss well until everything is evenly coated. Chill for at least 30 minutes before serving for best flavor.
Notes
Nutrition
How to Make Cold Pasta Salad
To make a refreshing cold pasta salad, begin by cooking your pasta of choice—rotini, fusilli, or penne work particularly well. Bring a large pot of salted water to a boil, cook the pasta until just al dente, then drain and rinse under cold water. This step is crucial, as rinsing halts the cooking process and prevents the pasta from sticking together.
While the pasta cools, prepare your vegetables. Slice cucumbers into thin half-moons, halve cherry tomatoes, dice colorful bell peppers, and finely slice some red onion for a bit of sharpness. Black olives add a touch of saltiness, while fresh herbs like basil or parsley provide freshness. Feel free to add extra ingredients such as feta cheese, grilled chicken, or even chickpeas for a heartier variation.
The dressing is simple yet powerful: whisk together olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper. This tangy, herby mixture ties the salad together beautifully. Pour the dressing over the cooled pasta and vegetables in a large mixing bowl. Toss everything thoroughly, ensuring the dressing coats every bite.
For the best flavor, cover the salad and refrigerate it for at least 30 minutes before serving. This allows the pasta to absorb the dressing and the flavors to meld together. When ready to serve, garnish with fresh basil or parsley and an extra sprinkle of parmesan if desired. Cold pasta salad is not only refreshing but also versatile—perfect for picnics, potlucks, or make-ahead lunches.
Conclusion
Cold pasta salad is more than just a side dish; it’s a celebration of freshness and simplicity. With its vibrant colors, crisp vegetables, and zesty dressing, it can brighten up any meal or gathering. As Lina Vexley discovered, this dish brings family and friends together around the table with ease. Whether you stick to the classic recipe or experiment with your favorite additions, the charm of cold pasta salad lies in its adaptability. Make it once, and it will likely become a staple in your kitchen all summer long.