Garden Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
- 1 Plastic wrap or lid
Ingredients
- 12 ounce pasta fusilli, rotini, or penne; short shape
- 3 quarts water
- 1 tablespoon salt kosher; for boiling pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup bell pepper any color; diced
- 1/2 cup red onion finely chopped
- 1 cup broccoli florets small; blanched or raw
- 1/2 cup black olives sliced
- 1/2 cup carrots shredded
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh basil chopped
- 1/2 cup mozzarella cheese optional; diced or pearls
- 1/3 cup Parmesan cheese optional; grated
- 1/3 cup extra-virgin olive oil
- 3 tablespoon red wine vinegar
- 1 tablespoon lemon juice fresh
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or sugar
- 1 teaspoon Italian seasoning dried
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt fine; plus more to taste
- 1/4 teaspoon black pepper freshly ground
Instructions
- Bring the water and 1 tablespoon kosher salt to a boil in a large pot over high heat.
- Add the pasta to the boiling water and cook according to package directions until al dente.
- While the pasta cooks, prepare the vegetables by chopping the tomatoes, cucumber, bell pepper, red onion, broccoli, olives, and parsley and basil, then set aside in a large mixing bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, Italian seasoning, garlic powder, salt, and black pepper until emulsified.
- When the pasta is cooked, drain it in a colander and rinse briefly under cool water to stop the cooking and remove excess starch.
- Shake off excess water from the pasta, then add the cooled pasta to the large mixing bowl with the chopped vegetables.
- Pour the dressing over the pasta and vegetables, then add the mozzarella and Parmesan cheese if using.
- Toss everything gently with a wooden spoon until the pasta and vegetables are evenly coated with the dressing.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
For best flavor, let the salad rest longer—up to several hours or overnight—then adjust seasoning again just before serving because cold pasta tends to mute salt and acidity. You can easily make this dish more nutritious or to suit diets by swapping in whole-wheat or gluten-free pasta and loading up extra crunchy veggies like snap peas or radishes. If the salad seems dry after chilling, simply drizzle in a bit more olive oil and a splash of vinegar or lemon juice, then toss again. Keep the cheese and some delicate herbs on the side if serving at a buffet to help the salad hold better. This salad travels well for picnics or potlucks, but keep it chilled and add any final fresh toppings (extra herbs, cheese, or a squeeze of lemon) right before serving for the brightest taste.
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