Classic Pasta Salad Recipe
Introduction
Classic Pasta Salad is a refreshing and versatile dish perfect for picnics, potlucks, or a simple family meal. Made with tender pasta, crisp vegetables, and a zesty Italian dressing, it’s both easy to prepare and satisfying.
Ingredients
- 2 cups dry pasta (such as rotini or penne)
- 1 ½ cups mixed vegetables (such as bell peppers, cherry tomatoes, cucumbers)
- ¾ cup Italian dressing
Instructions
- Step 1: Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool and stop the cooking process.
- Step 2: In a large bowl, combine the cooled pasta with the mixed vegetables. Pour the Italian dressing over the mixture and toss well to coat everything evenly.
- Step 3: Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Tips & Variations
- Use fresh herbs like basil or parsley to brighten the flavor.
- Add protein such as cooked chicken, salami, or cheese cubes for a heartier salad.
- Try a homemade Italian dressing or substitute with balsamic vinaigrette for a different taste.
- Be sure to rinse the pasta with cold water after cooking to prevent it from becoming mushy.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a good stir and add a splash of dressing if it seems dry. This salad is best enjoyed chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pasta salad ahead of time?
Yes, it actually tastes better after resting in the fridge for a few hours as the flavors develop. Just make sure to store it properly and toss before serving.
What vegetables work best in pasta salad?
Crunchy and fresh vegetables like bell peppers, cucumbers, cherry tomatoes, red onions, and olives are great choices. Feel free to use whatever you have on hand.
PrintClassic Pasta Salad Recipe
A delightful and easy-to-make Classic Pasta Salad featuring tender cooked pasta tossed with fresh vegetables and zesty Italian dressing. Perfect as a side dish for picnics, barbecues, or light lunches.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Pasta
- 2 cups elbow macaroni or any small pasta
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced (optional)
Dressing
- 1/2 cup Italian dressing (store-bought or homemade)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the vegetables: While the pasta cooks, wash and chop the cherry tomatoes, cucumber, red bell pepper, red onion, and olives if using.
- Toss salad: In a large bowl, combine the cooled pasta and chopped vegetables. Pour the Italian dressing over and toss gently until everything is evenly coated.
- Chill and serve: Refrigerate the pasta salad for at least 30 minutes to let flavors meld. Serve chilled or at room temperature.
Notes
- Use any small pasta shape you prefer, such as rotini, shells, or penne.
- Feel free to add herbs like basil or parsley for extra freshness.
- For added protein, include cooked chicken, tuna, or cheese cubes.
- Make ahead and store in an airtight container for up to 2 days for best flavor.
- Adjust the amount of Italian dressing to your taste preference.
Keywords: pasta salad, classic pasta salad, cold pasta salad, Italian dressing salad, easy pasta salad, summer salad
