Classic Pasta Salad
Classic Pasta Salad
Ingredients
For the Pasta Salad
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 1/2 cup black olives, sliced
- 1/2 cup bell pepper, diced (any color)
- 1/4 cup Parmesan cheese, shredded
For the Dressing
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Cook the rotini pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 10 min•🌡️ 212
- 2
While the pasta is cooking and cooling, prepare the dressing. In a medium bowl, whisk together the mayonnaise, red wine vinegar, Dijon mustard, granulated sugar, garlic powder, dried oregano, salt, and black pepper until smooth and well combined.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced black olives, diced bell pepper, and shredded Parmesan cheese.
⏱️ 10 min
- 4
Pour the prepared dressing over the pasta and vegetable mixture. Toss gently until all ingredients are evenly coated with the dressing.
⏱️ 5 min
- 5
Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. For best results, chill for 1-2 hours.
⏱️ 30 min
- 6
Before serving, give the pasta salad another quick stir. Taste and adjust seasonings if necessary.
Kitchen Tools
Nutrition Facts (per serving)
Classic Pasta Salad
For the Pasta Salad
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 1/2 cup black olives, sliced
- 1/2 cup bell pepper, diced (any color)
- 1/4 cup Parmesan cheese, shredded
For the Dressing
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
Instructions
- 1
Cook the rotini pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 10 min•🌡️ 212 - 2
While the pasta is cooking and cooling, prepare the dressing. In a medium bowl, whisk together the mayonnaise, red wine vinegar, Dijon mustard, granulated sugar, garlic powder, dried oregano, salt, and black pepper until smooth and well combined.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced black olives, diced bell pepper, and shredded Parmesan cheese.
⏱️ 10 min - 4
Pour the prepared dressing over the pasta and vegetable mixture. Toss gently until all ingredients are evenly coated with the dressing.
⏱️ 5 min - 5
Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. For best results, chill for 1-2 hours.
⏱️ 30 min - 6
Before serving, give the pasta salad another quick stir. Taste and adjust seasonings if necessary.