Here’s a simple, refreshing, and versatile Classic Pasta Salad — perfect for picnics, potlucks, or weeknight sides. 🍝🥗
🥗 Classic Pasta Salad
Serves: 6–8
Prep Time: 15 min
Cook Time: 10 min
Ingredients
For the Pasta
- 12 oz (340 g) pasta (rotini, bowtie, or penne)
- 1 tsp salt (for boiling water)
For the Salad
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, diced
- ½ cup shredded carrot (optional)
- ½ cup red onion, finely diced
- ½ cup black olives, sliced (optional)
- ½ cup shredded cheddar or mozzarella cheese (optional)
- ¼ cup fresh parsley or basil, chopped
For the Dressing
- ½ cup mayonnaise
- 2 tbsp apple cider vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 tsp sugar (optional)
- Salt & black pepper, to taste
Instructions
1. Cook the Pasta
- Boil pasta in salted water until al dente.
- Drain and rinse under cold water to stop cooking and cool the pasta.
2. Prepare the Dressing
- In a bowl, whisk together mayonnaise, vinegar (or lemon juice), Dijon mustard, sugar, salt, and pepper until smooth.
3. Combine Salad
- In a large bowl, combine cooled pasta, vegetables, olives, cheese, and fresh herbs.
- Pour dressing over the pasta and toss until evenly coated.
4. Chill & Serve
- Refrigerate at least 30 minutes before serving to let flavors meld.
- Taste and adjust salt/pepper if needed.
Optional Variations
- Italian Pasta Salad: Use Italian dressing instead of mayonnaise and add salami or pepperoni.
- Greek Pasta Salad: Add feta cheese, Kalamata olives, cucumber, and oregano.
- Protein Boost: Add cooked chicken, tuna, or chickpeas.
- Vegan: Use vegan mayo and skip cheese.
This pasta salad is creamy, tangy, and easy to customize — perfect for summer gatherings or a quick side dish.
I can also give you a zesty Italian version with a red wine vinaigrette if you want a lighter twist.
