Pasta Salad with Homemade Dressing
This Pasta Salad with Homemade Dressing is a light and refreshing meal with tender pasta, crisp vegetables, and a tangy dressing. Perfect for lunch, meal prep, or gatherings, it’s customizable and delicious.
Equipment
- Large pot (for cooking pasta)
- Strainer
- Large Mixing Bowl
- Cutting Board and Knife
- Small bowl or mason jar (for dressing)
- Whisk or fork (for mixing dressing)
Ingredients
- 3 cups Cooked pasta (rotini, fusilli, or penne works best)
- 1 cup Cherry tomatoes, halved
- 1 Cucumber, sliced into half-moons
- ½ Red onion, thinly sliced
- 1 Red bell pepper, diced
- ½ cup Black olives, sliced
- ¼ cup Fresh basil, chopped
- ½ cup Feta cheese, crumbled (optional)
- ¼ cup Olive oil
- 2 tablespoons Red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Honey or maple syrup
- 1 Garlic clove, minced
- Salt and pepper, to taste
- ½ teaspoon Dried oregano
- ½ teaspoon Dried basil
- 1 tablespoon Fresh lemon juice
Instructions
- Cook the Pasta: Boil 1 ½ quarts of salted water, cook pasta until al dente (8-10 minutes). Drain and rinse with cold water. Set aside to cool.
- Prepare the Vegetables: Slice cucumbers, halved cherry tomatoes, dice bell peppers, and thinly sliced red onion. Combine in a large bowl.
- Make the Dressing: Whisk olive oil, red wine vinegar, Dijon mustard, honey, garlic, oregano, basil, lemon juice, salt, and pepper until smooth.
- Assemble the Salad: Add cooled pasta to the vegetables, pour the dressing over, and toss to coat evenly.
- Garnish & Serve: Top with crumbled feta and fresh basil. Serve immediately or refrigerate for an hour for enhanced flavor.
