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Introduction:
Pasta salad is a beloved dish that’s perfect for a wide variety of occasions. Whether it’s a picnic, barbecue, or just a simple family dinner, pasta salad stands out as an easy-to-make, flavorful option. What makes the "Best Pasta Salad Ever" so special is its harmonious blend of textures and flavors, ensuring that each bite is a refreshing and satisfying experience. This recipe takes the classic pasta salad up a notch with vibrant veggies, tangy dressings, and a secret ingredient that ties it all together. Get ready to elevate your culinary game with this crowd-pleasing dish!
Ingredients:
1 pound of pasta (rotini, penne, or elbow macaroni works best)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, thinly sliced
1/2 cup black olives, sliced
1/4 cup roasted red peppers, chopped
1/2 cup mozzarella cheese, cubed
1/4 cup grated Parmesan cheese
1/2 cup fresh basil leaves, chopped
For the dressing:
1/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions:
Cook the Pasta: Begin by cooking your pasta according to the package directions. Once done, drain and rinse with cold water to cool the pasta down quickly. Set it aside in a large mixing bowl.
Prepare the Veggies and Cheese: While the pasta is cooling, slice the cherry tomatoes, dice the cucumber, thinly slice the red onion, chop the roasted red peppers, and slice the olives. Cube the mozzarella cheese and chop the basil leaves. Set all your ingredients aside.
Make the Dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, salt, and pepper. Whisk or shake the jar until the dressing is well combined.
Assemble the Salad: Add all the vegetables, cheese, and fresh basil to the cooled pasta. Pour the dressing over the mixture and toss gently to combine all the ingredients.
Chill and Serve: For the best flavor, refrigerate the pasta salad for at least 1 hour before serving, allowing the dressing to infuse the ingredients. Garnish with extra Parmesan cheese or fresh basil leaves just before serving, if desired.
Tips for Serving and Storing:
Serving: This pasta salad is a great side dish for grilled meats or as a standalone meal. Serve it cold or at room temperature for the best experience.
Storing: To store leftovers, place the pasta salad in an airtight container and refrigerate for up to 3-4 days. If you notice the salad becoming dry after refrigeration, simply add a little extra olive oil or vinegar to revive it.
Make-Ahead: The salad can be made a day in advance, which allows the flavors to marinate and intensify, making it even better!
Variants:
Mediterranean Pasta Salad: Swap the mozzarella for feta cheese, and add kalamata olives, sun-dried tomatoes, and capers for a Mediterranean twist. You can also use a lemon-based dressing to complement these flavors.
Protein-Packed Version: Add grilled chicken, tuna, or chickpeas for a more substantial pasta salad. This variation works well for meal prep or a more filling dish.
Spicy Pasta Salad: For those who enjoy a bit of heat, incorporate diced jalapeños or red pepper flakes into the salad or dressing.
Vegan Option: Replace the mozzarella and Parmesan cheese with plant-based cheese or omit it altogether. You can also swap the honey in the dressing for maple syrup to keep it vegan-friendly.
FAQ:
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