Pasta Salad With Cheese Cubes
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 whisk or fork
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup
- 4 Measuring spoons
Ingredients
- 250 gram short pasta fusilli, penne, or rotini
- 1 tablespoon salt for boiling water
- 150 gram semi-firm cheese such as cheddar, gouda, or mozzarella; cut into 1 cm cubes
- 150 gram cherry tomatoes halved
- 1 small cucumber diced
- 1 small red bell pepper diced
- 50 gram red onion finely chopped
- 50 gram black olives pitted and sliced
- 3 tablespoon extra-virgin olive oil
- 3/2 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt for dressing
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoon fresh parsley finely chopped
Instructions
- Bring a large pot of water to a boil and season it with 1 tablespoon of salt.
- Add the pasta to the boiling water and cook according to package directions until al dente.
- While the pasta cooks, prepare the cheese cubes, cherry tomatoes, cucumber, bell pepper, red onion, olives, and parsley on the cutting board.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic powder, salt, and black pepper to make the dressing.
- When the pasta is cooked, drain it in a colander and rinse under cold water until completely cool, then drain very well.
- Transfer the cooled pasta to a large mixing bowl.
- Add the cheese cubes, cherry tomatoes, cucumber, bell pepper, red onion, and olives to the bowl with the pasta.
- Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
- Sprinkle the chopped parsley over the salad and toss briefly to distribute.
- Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld before serving.
Notes
For best results, make sure the pasta is fully cooled and well-drained so the dressing clings instead of becoming watery, and cut the cheese and vegetables into similar-sized pieces for a balanced bite. You can adjust the acidity by adding a little more vinegar or a pinch of sugar if desired, and swap in different cheeses or veggies based on what you have on hand. If preparing in advance, reserve a tablespoon of dressing to refresh the salad just before serving, as pasta tends to absorb liquid over time. Keep the salad chilled, especially if serving outdoors, and add delicate herbs or extra cheese cubes right before serving for the freshest texture and flavor.
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