Big Easy Pasta Salad Recipe
Introduction
Big Easy Pasta Salad is a vibrant and versatile dish perfect for picnics, potlucks, or quick weeknight dinners. Combining tender pasta, fresh vegetables, and a flavorful dressing, it’s a crowd-pleaser that’s both easy and delicious.
Ingredients
- 8 ounces pasta (such as rotini or penne)
- 2 cups mixed vegetables (like cherry tomatoes, bell peppers, cucumbers)
- 3/4 cup dressing of your choice (Italian, ranch, or vinaigrette)
Instructions
- Step 1: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool and stop the cooking process.
- Step 2: In a large bowl, combine the cooled pasta, mixed vegetables, and dressing. Toss well to coat evenly. Chill in the refrigerator for at least 30 minutes before serving to enhance the flavors.
Tips & Variations
- For extra protein, add cooked chicken, shrimp, or beans to the salad.
- Try using different dressings like a creamy Caesar or zesty balsamic for varied flavors.
- Chop fresh herbs such as basil or parsley and mix them in for added freshness.
- Use whole grain or gluten-free pasta to suit dietary preferences.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad may absorb more dressing over time, so toss before serving. It’s best enjoyed cold or at room temperature; avoid reheating as it may affect the texture of the pasta and vegetables.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta for this salad?
Yes, this salad works well with most pasta shapes. Choose short pasta like rotini, penne, or farfalle for easy mixing and serving.
How long should I chill the pasta salad before serving?
Chilling for at least 30 minutes allows the flavors to meld, making the salad more flavorful and refreshing. You can also prepare it a few hours in advance.
PrintBig Easy Pasta Salad Recipe
A refreshing and hearty pasta salad packed with colorful vegetables and coated in a zesty dressing, perfect for picnics, potlucks, or a light lunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes plus 1 hour chilling
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Pasta
- 12 oz rotini or penne pasta
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup shredded carrots
Dressing
- 1/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse with cold water to stop cooking and cool down the pasta.
- Mix and chill: In a large bowl, combine the cooked pasta with all the chopped vegetables. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper to make the dressing. Pour the dressing over the pasta and vegetables, mix well to coat evenly, then cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
Notes
- Use rotini or penne pasta as their shape holds the dressing better.
- Feel free to add other veggies like celery or corn for more texture.
- Make the salad a few hours ahead or the day before for best flavor.
- Keep the salad chilled to maintain freshness and prevent spoilage.
- Adjust the dressing ingredients to suit your taste preference.
Keywords: pasta salad, picnic dish, summer salad, easy recipe, make ahead, cold pasta salad
