Pasta salad has always been a popular choice for summer picnics, potlucks, and backyard barbecues. Its versatility allows for numerous variations, accommodating different dietary preferences and adding a splash of color and flavor to any dining table. This blog post will walk you through an easy and delicious pasta salad recipe that's perfect for your summer gatherings. Here's how to make a pasta salad that everyone will love.
Ingredients
Here’s what you’ll need:
- 8 oz (225g) of fusilli, rotini, or farfalle pasta
- 1 cup cherry tomatoes, halved
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 1⁄2 cup cucumber, thinly sliced
- 1⁄4 cup red onion, finely chopped
- 1⁄2 cup feta cheese, crumbled
- 1⁄4 cup Kalamata olives, pitted and halved
- 2 tablespoons fresh parsley, finely chopped
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon honey
- Salt and pepper to taste
Preparation Steps
Let’s dive into the steps:
Cooking the Pasta
- Cook the pasta according to package instructions until al dente, usually about 8-10 minutes.
- Drain the pasta and rinse under cold water to stop the cooking process. This helps to maintain its texture.
- Drizzle with a bit of olive oil to prevent sticking.
Preparing the Vegetables
- Halve the cherry tomatoes.
- Dice both the red and green bell peppers.
- Slice the cucumber and finely chop the red onion.
Mix these with the cooled pasta.
Making the Dressing
In a small bowl, whisk together:
- Olive oil
- Balsamic vinegar
- Dijon mustard
- Minced garlic
- Honey
- Salt and pepper
Assembling the Salad
- Add the crumbled feta, olives, and chopped parsley to the pasta and vegetables.
- Pour the dressing over the salad and mix gently to combine.
- Adjust seasoning if necessary. If you like it tangy, add more vinegar; if you want it sweeter, add more honey.
Serving and Storage
Serve this pasta salad at room temperature or chilled. If you’re preparing it ahead for a picnic or a gathering, here’s how you can store it:
- Refrigerate in an airtight container.
- Keep dressing separate if possible, to be added right before serving to maintain the freshness of the ingredients.
🌟 Note: Keep in mind that pasta salads taste even better after the flavors have had time to meld together. Consider making it a day ahead for optimal flavor!
This pasta salad recipe is not only easy to make but also incredibly forgiving. You can tweak the ingredients to suit what's in season, what you have on hand, or to cater to any dietary restrictions like gluten-free or vegan diets. Here are some variations you might enjoy:
- Gluten-Free Option: Use quinoa or chickpea pasta instead of wheat pasta.
- Vegan Variation: Swap out the feta for a vegan cheese or avocado for creaminess.
- Protein Addition: Add some grilled chicken, shrimp, or chickpeas for added protein.
This pasta salad is an excellent make-ahead dish. It's light yet filling, and the flavors meld beautifully over time, making it a perfect choice for busy summer days. Enjoy your time in the sun, knowing that you've got a tasty, delicious pasta salad waiting to be savored with friends and family.
Can I make this pasta salad in advance?
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Absolutely, this pasta salad actually improves in flavor when made ahead. Just keep the dressing separate if you’re making it more than a day in advance.
How long will the pasta salad keep in the fridge?
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It can be refrigerated for up to 3-4 days. Just ensure it’s kept in an airtight container.
What are some good additions to this pasta salad?
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You can add various elements like roasted red peppers, artichoke hearts, or even some fresh mozzarella balls for different textures and flavors.
