Garden Pasta Salad
What I love about this recipe is how versatile it is. You can use your favorite pasta—short shapes like rotini or bowties work beautifully—and load it with whatever vegetables you have on hand.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Cutting board
- Chef’s knife
- Measuring cups and spoons
Ingredients
For the Pasta Salad:
- 12 oz rotini pasta or your favorite short pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/2 cup yellow bell pepper diced
- 1/4 cup red onion finely chopped
- 1/2 cup shredded carrots
- 1/4 cup black olives sliced
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh basil chopped
For the Dressing:
- 1/3 cup extra-virgin olive oil
- 3 tbsp lemon juice freshly squeezed is best
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper
- 1/2 tsp sugar or honey optional, balances acidity
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Pro tip: Stir occasionally to prevent sticking, and taste a piece a minute before the package time—it should be tender but still slightly firm.
- Drain the pasta in a colander and rinse under cold water to stop the cooking and cool it for the salad.
Step 2: Prepare the Vegetables
- While the pasta is cooking, wash and chop all your veggies: cherry tomatoes, cucumber, bell peppers, red onion, and carrots.
- Chop the fresh parsley and basil and set aside.
- Slice the olives if they aren’t pre-sliced.
- Pro tip: Keep vegetables bite-sized for easy mixing and even distribution in the salad.
Step 3: Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, pepper, and sugar or honey if using.
- Pro tip: Whisk continuously to emulsify the dressing, creating a smooth and cohesive texture.
Step 4: Combine Pasta and Veggies
- In a large mixing bowl, add the cooled pasta, chopped vegetables, and fresh herbs.
- Pour the dressing over the salad.
Step 5: Toss Everything Together
- Gently toss until all pasta and vegetables are evenly coated with the dressing.
- Pro tip: Use a folding motion instead of stirring aggressively to keep the vegetables from getting mushy.
Step 6: Chill and Serve
- Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
- Taste and adjust salt or lemon juice before serving if needed.
- Serve cold and enjoy!
Notes
Nutritional Value (per serving, approximate):
- Calories: 250–280 kcal
- Carbohydrates: 38–42 g
- Protein: 6–8 g
- Fat: 9–11 g
- Fiber: 4–5 g
- Sugar: 4–6 g
- Sodium: 300–350 mg