By Pasta Salad Recipe | Fresh and Versatile is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Pasta Salad Recipe | Fresh and Versatile captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Pasta Salad Recipe | Fresh and Versatile becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Salad:
12 oz (340g) pasta (rotini, penne, or bow-tie work well)
1 cup (150g) cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/2 red onion, thinly sliced
1/2 cup (75g) black olives, sliced
1/2 cup (75g) feta cheese, crumbled (optional)
1/4 cup (15g) fresh parsley, chopped
1/4 cup (15g) fresh basil, chopped (optional)
For the Dressing:
1/3 cup (80ml) olive oil
2 tbsp red wine vinegar (or white wine vinegar)
1 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
1 tsp dried oregano
1/2 tsp dried basil (optional)
Salt and black pepper, to taste
PREPARATION STEPS
Cook the Pasta:
Bring a large pot of salted water to a boil
Add the pasta and cook according to the package instructions until al dente
Drain the pasta and rinse under cold water to cool it down
Drain again and set aside.
Prepare the Vegetables:
While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, and slice the black olives.
Make the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil (if using), salt, and black pepper until well combined.
Assemble the Salad:
In a large bowl, combine the cooked and cooled pasta with the cherry tomatoes, cucumber, red bell pepper, red onion, and black olives. Add the chopped parsley and basil if using.
Pour the dressing over the pasta and vegetables, and toss until everything is evenly coated.
Add the Cheese (Optional):
If using, gently fold in the crumbled feta cheese.
Chill and Serve:
Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes (for pasta)
Total Time: 30-40 minutes (including chilling time)
Servings: 6-8
Calories per Serving: ~250-300 kcal (depending on portion size and ingredients used)
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
