Loaded Summer Pasta Salad
This Loaded Summer Pasta Salad is a delightful mix of fresh vegetables and pasta, perfect for summer gatherings.
Equipment
- 1 large mixing bowl
- 1 small whisk
- 1 cutting board
- 1 knife
Ingredients
Salad
- 8 oz rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup bell peppers diced
- 1 cup cucumber sliced
- 1/2 cup red onion finely chopped
- 1/2 cup black olives sliced
Dressing
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- Salt and pepper to taste
Instructions
Preparation
- Wash and chop all the vegetables. Halve the cherry tomatoes, dice the bell peppers, slice the cucumbers, and finely chop the red onions. Set aside.
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooked pasta, chopped vegetables, and black olives. Pour the dressing over the top.
- Gently toss the salad until all ingredients are evenly coated with the dressing. Taste and adjust seasoning if necessary.
Serving
- Transfer the salad to a serving bowl. Garnish with fresh herbs if desired. Serve immediately or refrigerate for up to two hours before serving.
Storage
- Place any leftover salad in an airtight container. Store in the refrigerator for up to three days.
Notes
Pro Tips: Keep the pasta al dente to prevent it from becoming mushy. Ingredient Substitutions: Use gluten-free pasta for a gluten-free version. How to Serve: Serve chilled or at room temperature. Storage & Freshness: Store in a sealed container in the refrigerator. Make-Ahead Tips: Prepare a day in advance for flavors to meld.