Big 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
Scale
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
Find it online: https://famdishes.com/big-easy-pasta-salad-recipe/
