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–+ servings
chilled simple pasta salad

Easy Cold Pasta Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 small bowl or jar with lid (for dressing)
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 12 ounce pasta e.g., rotini or penne; short shape
  • 1 tablespoon salt for pasta water
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1/2 cup black olives sliced
  • 1/2 cup mozzarella cheese cubed
  • 1/4 cup parmesan cheese grated
  • 1/4 cup fresh parsley chopped
  • 1/3 cup olive oil extra-virgin
  • 3 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt fine
  • 1/4 teaspoon black pepper freshly ground

Instructions
 

  • Bring a large pot of water to a boil and season it with 1 tablespoon of salt.
  • Add the pasta and cook according to package directions until al dente.
  • Drain the pasta in a colander, rinse under cold water until cool, and drain well.
  • Transfer the cooled pasta to a large mixing bowl.
  • Add cherry tomatoes, cucumber, red bell pepper, red onion, black olives, mozzarella, parmesan, and parsley to the bowl with the pasta.
  • In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, Italian seasoning, garlic powder, salt, and black pepper.
  • Whisk or shake the dressing until fully emulsified.
  • Pour the dressing over the pasta and vegetables.
  • Toss everything gently until the salad is evenly coated.
  • Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld.
  • Taste before serving and adjust seasoning with extra salt and pepper if needed.

Notes

For best results, make this salad a few hours ahead so the flavors deepen, but toss again just before serving to redistribute the dressing. If the salad seems dry after chilling, add a drizzle of olive oil or a splash of vinegar to brighten it up. You can swap in any crunchy veggies you have on hand, such as carrots or celery, and use feta or cheddar instead of mozzarella for a different flavor. To keep the pasta from getting mushy, cook it only until al dente and cool it quickly under cold water. Store leftovers covered in the refrigerator for up to 3 days, and avoid leaving the salad at room temperature for more than 2 hours, especially in warm weather.
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