My Favorite Pasta Salad
Bursting with fresh, vibrant flavors and a tangy homemade dressing, "My Favorite Pasta Salad" is the ultimate crowd-pleaser for any occasion. This easy-to-make recipe combines tender al dente pasta with crisp vegetables like cherry tomatoes, cucumber, and bell pepper, accented by the briny bite of black olives and the zest of red onion. The star of the dish is a zippy dressing made with extra-virgin olive oil, red wine vinegar, lemon juice, and a hint of honey, perfectly balancing savory and sweet notes. Finished with a generous sprinkle of grated Parmesan and fresh parsley, this chilled pasta salad is a refreshing side dish that pairs beautifully with grilled mains or stands alone as a satisfying light meal. Ready in just 25 minutes and perfect for meal prep, this versatile recipe is your go-to for potlucks, picnics, or quick weekday lunches.
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Recipe Information
Ingredients
- 12 oz pasta (rotini, penne, or fusilli)
- 2 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 large red bell pepper, diced
- 0.5 medium red onion, finely chopped
- 0.5 cup black olives, sliced
- 0.25 cup fresh parsley, finely chopped
- 0.5 cup Parmesan cheese, grated
- 0.25 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp honey
- 1 clove garlic, minced
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking, then set aside.
In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and parsley.
In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, minced garlic, oregano, salt, and black pepper to make the dressing.
Add the cooked pasta to the bowl with the vegetables. Pour the dressing over the top and gently toss to combine, ensuring everything is evenly coated.
Sprinkle the grated Parmesan cheese over the salad and toss again lightly.
Cover the bowl and refrigerate the pasta salad for at least 30 minutes to let the flavors meld together.
Before serving, give the pasta salad a final toss and taste to adjust the seasoning, if necessary. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2832 mg | 123% | |
| Total Carbohydrate | 158.9 g | 58% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 30.9 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 710 mg | 55% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2173 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
