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Cold pasta salad is my go-to dish for those hot summer days when you crave something light yet satisfying. It's a vibrant mix of rotini pasta, cherry tomatoes, cucumber, and red onion, all brought together with a tangy red wine vinegar dressing. The feta cheese adds a creamy, salty kick that makes every bite irresistible. Perfect for picnics, potlucks, or just a quick lunch, this salad is as easy to make as it is delicious. Let's dive in!
Cold Pasta Salad Recipe
Ingredients:
- 2 cups any short pasta like rotini or penne pasta
- 1 cup halved cherry tomatoes
- 1 cup diced cucumber
- 1/2 cup thinly sliced red onion
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp to taste salt
- 1/2 tsp to taste black pepper
Instructions:
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
What You Will Need
Read more: Italian Pasta Salad Recipe
What you will need to make cold pasta salad
- Pasta: Forms the base, providing a hearty texture that absorbs flavors from the dressing and other ingredients.
- Cherry tomatoes: Adds a burst of sweetness and juiciness, balancing the savory elements.
- Cucumber: Brings a refreshing crunch and lightness, complementing the other textures.
- Red onion: Offers a sharp, tangy bite that contrasts well with the milder ingredients.
- Feta cheese: Adds a creamy, salty richness that enhances the overall flavor profile.
- Olive oil: Acts as the dressing's foundation, bringing a smooth, rich texture to coat the pasta.
- Red wine vinegar: Provides acidity, cutting through the richness and adding a tangy zest.
- Dried oregano: Infuses the salad with a subtle, earthy aroma that ties all the flavors together.
Tools and Instruments Needed
What tools/instruments will be needed to make Cold Pasta Salad Recipe
- Large pot: Essential for boiling pasta to the perfect texture, ensuring it doesn't overcook or stick together.
- Colander: Necessary for draining cooked pasta and rinsing it under cold water to stop the cooking process.
- Large mixing bowl: Ideal for combining all salad ingredients evenly without making a mess.
- Whisk: Useful for mixing the dressing ingredients thoroughly, ensuring a smooth and well-blended result.
- Measuring cups: Important for accurately measuring pasta, vegetables, and dressing ingredients to maintain the right balance of flavors.
- Knife: Needed for chopping vegetables like cucumbers, tomatoes, and onions into bite-sized pieces.
- Cutting board: Provides a stable surface for safely chopping all the salad ingredients.
Cold Pasta Salad Recipe
A refreshing and easy-to-make cold pasta salad, perfect for summer gatherings.
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Ingredients:
Main Ingredients
- 2 cups Pasta any short pasta like rotini or penne
- 1 cup Cherry Tomatoes halved
- 1 cup Cucumber diced
- 1/2 cup Red Onion thinly sliced
- 1/2 cup Feta Cheese crumbled
- 1/4 cup Olive Oil
- 2 tbsp Red Wine Vinegar
- 1 tsp Dried Oregano
- 1 tsp Salt to taste
- 1/2 tsp Black Pepper to taste
Instructions:
- 1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- 2. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, and feta cheese.
- 3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- 4. Pour the dressing over the pasta salad and toss to combine.
- 5. Chill in the refrigerator for at least 30 minutes before serving.
Notes:
Feel free to add other veggies like bell peppers or olives. This salad can be made a day ahead and stored in the fridge.
Read more: Instant Pot Pasta Salad Recipe
Nutrition value:
Calories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 3gCholesterol: 15mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Cook pasta and let it cool completely.
- Chop veggies and prepare dressing.
- Combine pasta, veggies, and dressing in a large bowl.
- Store in an airtight container in the fridge for up to 2 days.
- Toss again before serving to redistribute dressing.
Freezing Instructions
- Cook pasta and let it cool completely.
- Do not add veggies or dressing.
- Place cooled pasta in a freezer-safe bag or container.
- Freeze for up to 2 months.
- Thaw in the fridge overnight.
- Add fresh veggies and dressing before serving.
Adding a bit of lemon zest to the dressing can give the pasta salad a refreshing twist and enhance the overall flavor.
Frequently Asked Questions
FAQ:
How long can I store the pasta salad in the fridge?
You can store it for up to 3 days in an airtight container.
Can I use a different type of cheese?
Absolutely, mozzarella or goat cheese works well too.
Is it possible to add protein to this salad?
Yes, grilled chicken or chickpeas make great additions.
Can I make the dressing ahead of time?
Definitely, just store it in a jar and shake before using.
What other veggies can I add?
Bell peppers, olives, and carrots are great options.
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