Say less 😄 Here’s a classic, crowd-pleasing pasta salad you can tweak however you want.
Easy Pasta Salad (15–20 min)
Ingredients
- 12 oz pasta (rotini, fusilli, penne—anything twisty)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, chopped
- ½ cup red onion, thinly sliced
- ½ cup olives (black or kalamata)
- ½ cup mozzarella pearls or cubed cheese
- ¼ cup fresh basil or parsley
Optional add-ins (pick your vibe)
- Grilled chicken 🍗
- Salami or pepperoni 🥓
- Roasted veggies (zucchini, peppers)
- Chickpeas or white beans
- Feta instead of mozzarella
Dressing (simple + good)
- ⅓ cup olive oil
- 3 tbsp red wine vinegar (or lemon juice)
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt & pepper to taste
- Optional: pinch of sugar or honey
Whisk it up.
How to make it
- Cook pasta in well-salted water → drain → rinse with cold water.
- Toss pasta with dressing while it’s slightly warm (this is the secret).
- Add veggies, cheese, and extras.
- Chill 30 minutes if you can.
- Taste and re-season before serving.
Pro tips ✨
- Pasta absorbs dressing—save a little to refresh before serving.
- Add fresh herbs last so they stay bright.
- Better the next day = perfect for meal prep.
If you want, I can give you:
- 🥗 Italian
- 🌶️ Southwest
- 🧄 Mediterranean
- 🥑 Vegan
- 🥓 BBQ / picnic-style
Just tell me the mood or what’s in your fridge.
