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Pasta Salad That Stays Bright, Fresh, and Easy

Fresh Pasta Salad with tomatoes, cucumber, mozzarella, and Italian dressing in a serving bowl
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This Pasta Salad is fresh, colorful, and easy to make ahead with tender pasta, crisp vegetables, creamy mozzarella, and a tangy homemade dressing.

Ingredients

Scale
  • 1 pound farfalle pasta, or rotini
  • 1 pint cherry tomatoes, sliced lengthwise
  • 1 medium English cucumber, cut into half-moons, about 2 cups
  • 1 cup diced mozzarella
  • 1/2 cup very thinly sliced red onion, optional
  • 3/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 2 teaspoons minced garlic, from a jar or 2 cloves
  • Freshly cracked black pepper

Instructions

  1. Fill a large pot with salted water and bring it to a boil. Cook the pasta according to the package directions, keeping it tender but not overdone. Drain well.
  2. Set the pasta aside to cool while you cut the tomatoes, cucumber, and red onion.
  3. Pour the olive oil, red wine vinegar, Dijon mustard, oregano, honey, salt, garlic, and black pepper into a pint-size jar. Seal and shake until blended, or whisk everything together in a small bowl.
  4. Place the cooled pasta, tomatoes, cucumber, mozzarella, red onion, and dressing in a large bowl or storage container. Toss gently until evenly coated.
  5. Serve chilled or let it sit briefly and enjoy at room temperature.
  6. Taste before serving and add a little more salt or oregano, as needed.

Notes

  • Keep leftovers in an airtight container in the refrigerator for up to 5 days. Stir well before serving.
  • Use the same amount of pesto, bottled Italian dressing, or Caesar dressing for a quick flavor change.
  • Stir in cooked diced chicken, drained chickpeas, white beans, or cooked cooled shrimp for extra protein.
  • Add 1 cup thinly sliced salami and/or 1 cup black olives for a heartier version.
  • Use gluten-free pasta if needed.
  • Leave out the mozzarella for a dairy-free version.
  • For a Chicken Caesar version, add 2 cups cooked chicken and Caesar dressing, then finish with croutons if desired.
  • For a quick Italian version, use bottled Italian dressing and add sliced black olives and salami.
  • For a Southwest version, swap in diced cheddar, add 1 can drained and rinsed black beans, and use a Mexican-style dressing such as lime vinaigrette.
  • For a pesto version, replace the Italian dressing with pesto.

Nutrition

Keywords: Pasta Salad, easy pasta salad, cold pasta salad, summer pasta salad

Find it online: https://thekitchenfinesse.com/pasta-salad-easy-fresh-recipe/