Homemade 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
Ingredients
- 12 ounce pasta short shape fusilli, rotini, or penne
- 1 tablespoon salt for pasta water
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/2 cup yellow bell pepper diced
- 1/3 cup red onion finely chopped
- 3/4 cup black olives sliced
- 1 cup mozzarella balls mini halved
- 1/3 cup salami sliced into strips optional
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh basil chopped
- 1/3 cup extra-virgin olive oil
- 3 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar optional
Instructions
- Bring a large pot of water to a boil and season it with the tablespoon of salt.
- Add the pasta and cook according to package directions until al dente.
- While the pasta cooks, chop the cherry tomatoes, cucumber, bell peppers, red onion, olives, parsley, and basil, and slice the mozzarella and salami if using.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, pepper, and sugar until emulsified.
- Drain the cooked pasta in a colander and rinse under cold water until cool, then drain very well.
- Add the cooled pasta to the large mixing bowl along with tomatoes, cucumber, bell peppers, red onion, olives, mozzarella, salami, parsley, and basil.
- Pour the dressing over the salad and toss thoroughly with a wooden spoon until everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld.
- Toss the salad again just before serving and add a drizzle of olive oil or extra herbs if desired.
Notes
For best flavor, let the pasta cool completely before mixing so it doesn’t absorb too much dressing and turn soggy; cook the pasta just to al dente because it will soften slightly as it chills, and be sure to dry it well after rinsing so the dressing clings instead of getting diluted. You can easily customize this salad by swapping in feta for mozzarella, adding chickpeas for extra protein, or using whatever crisp vegetables you have on hand, and it keeps well for 3–4 days in the fridge if stored in an airtight container. If making in advance, hold back some dressing and fresh herbs to stir in right before serving to refresh the flavors.
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