Description
A pasta salad recipe that combines cooked pasta, fresh vegetables, cheese, and a simple homemade dressing. This chilled dish works well as a refreshing side or a light meal.
Ingredients
Scale
- 12 ounces short pasta (penne, fusilli, rotini, or farfalle)
- 1 pint cherry tomatoes (halved)
- 1 medium cucumber (sliced into half-moons)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1/2 red onion (thinly sliced)
- 4 ounces fresh mozzarella (torn into bite-size pieces)
- 1/4 cup crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons vinegar (white wine, red wine, or Champagne)
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic (minced)
- Salt and freshly ground black pepper to taste
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until it is firm yet soft enough for a cold dish (about al dente or slightly softer).
- Drain the pasta and rinse briefly with cold water to stop the cooking process.
Prepare the Vegetables:
- Halve the cherry tomatoes.
- Slice the cucumber into half-moons.
- Dice the red and yellow bell peppers.
- Thinly slice the red onion.
Prepare the Cheeses:
- Tear the fresh mozzarella into bite-sized pieces.
- Crumble the feta cheese.
Make the Dressing:
- In a small bowl or jar, combine the extra virgin olive oil, vinegar, Dijon mustard, minced garlic, dried oregano, and red pepper flakes.
- Season with salt and freshly ground black pepper.
- Whisk the ingredients together until well blended.
Combine the Salad:
- In a large bowl, add the cooled pasta along with the prepared vegetables and cheeses.
- Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
Rest and Serve:
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Stir gently before serving.
Notes
Rinse the pasta with cold water immediately after draining to stop the cooking process and remove excess starch.
Refrigerate the assembled salad for at least 30 minutes to let the flavors blend.
Taste the dressing before mixing it with the salad, and adjust the salt and pepper as needed.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: International