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cold shell pasta salad

Shell 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 4 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Wooden spoon or spatula
  • 1 plastic wrap or airtight lid

Ingredients
  

  • 8 ounce small shell pasta uncooked
  • 1 tablespoon kosher salt for pasta water
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion finely diced
  • 1 cup bell pepper diced
  • 1/2 cup black olives sliced
  • 1 cup mozzarella pearls drained
  • 1/4 cup fresh parsley chopped
  • 1/3 cup mayonnaise full-fat
  • 1/3 cup Greek yogurt plain
  • 2 tablespoon olive oil extra-virgin
  • 2 tablespoon red wine vinegar or white wine vinegar
  • 1 teaspoon Dijon mustard smooth
  • 1 teaspoon garlic powder or 1 minced fresh clove
  • 1/2 teaspoon dried oregano crushed
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper freshly ground

Instructions
 

  • Bring a large pot of water to a boil, then season it with 1 tablespoon kosher salt.
  • Add the shell pasta and cook according to package directions until al dente.
  • Drain the pasta in a colander, rinse under cold water until cool, and shake off excess water.
  • Transfer the cooled pasta to a large mixing bowl and set aside.
  • On a cutting board, halve the cherry tomatoes, dice the cucumber and bell pepper, and finely dice the red onion.
  • Slice the black olives and chop the fresh parsley.
  • Add the tomatoes, cucumber, bell pepper, red onion, black olives, mozzarella pearls, and parsley to the bowl with the pasta.
  • In a small bowl, whisk together mayonnaise, Greek yogurt, olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt, and black pepper until smooth.
  • Pour the dressing over the pasta mixture.
  • Gently toss everything together with a wooden spoon or spatula until the pasta and vegetables are evenly coated.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 30 minutes to chill and let flavors meld.
  • Before serving, give the salad a quick toss and add a drizzle of olive oil or splash of vinegar if it seems dry.

Notes

For best results, cook the pasta just to al dente so it holds its shape and doesn’t get mushy as it absorbs the dressing, and always cool it completely before mixing to prevent the dressing from separating. Rinsing the pasta in cold water is helpful in pasta salads because it stops the cooking and removes excess starch that can make the salad gummy. You can easily customize this dish by adding proteins such as grilled chicken, canned tuna, chickpeas, or salami, or by swapping in other fresh herbs like basil or dill. If making it ahead, reserve a few tablespoons of dressing (or make 1.5 times the dressing) and stir it in just before serving to refresh the salad. Store leftovers tightly covered in the refrigerator for up to 3 days, and note that flavors will continue to develop, often making the salad taste even better on the second day.
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