Name: Classic Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Yield: 2
Cuisine: English
Ingredients: 1 lb (16 oz) short pasta like rotini, fusilli, or farfalle; 1 cup English cucumber, diced; 1 cup cherry or grape tomatoes, halved; 1 cup bell peppers (any color), diced; 1/2 cup red onion, finely diced; 1/2 cup black olives, sliced; 1/2 cup pepperoni slices, quartered (or diced salami); 1 cup mozzarella balls (ciliegine) or cubed cheddar cheese; 1/4 cup fresh parsley, finely chopped; 3/4 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 2 tbsp lemon juice; 1 tbsp Italian seasoning; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp sugar (or honey); 1 tsp salt; 1/2 tsp black pepper; 2 tbsp grated Parmesan cheese

Classic Pasta Salad

Yield: 2 lb

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 30 minutes

This Classic Pasta Salad is the undisputed champion of potlucks, barbecues, and easy summer meals. It's a vibrant, customizable, and make-ahead wonder that combines tender pasta, crisp vegetables, savory meats, and cheese, all tossed in a zesty Italian dressing. Perfect for feeding a crowd or enjoying as a main dish all week long.

Ingredients

For the Salad:

1 lb (16 oz) short pasta like rotini, fusilli, or farfalle
1 cup English cucumber, diced
1 cup cherry or grape tomatoes, halved
1 cup bell peppers (any color), diced
1/2 cup red onion, finely diced
1/2 cup black olives, sliced
1/2 cup pepperoni slices, quartered (or diced salami)
1 cup mozzarella balls (ciliegine) or cubed cheddar cheese
1/4 cup fresh parsley, finely chopped

For the Italian Dressing

3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tbsp lemon juice
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp sugar (or honey)
1 tsp salt
1/2 tsp black pepper
2 tbsp grated Parmesan cheese

Instructions

Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente (firm to the bite). Avoid overcooking.
Cool the Pasta: Drain the pasta in a colander and rinse immediately with cold water to stop the cooking process. This ensures your salad isn’t mushy. Let it drain thoroughly.
Make the Dressing: While the pasta cooks, whisk together all the dressing ingredients—olive oil, red wine vinegar, lemon juice, Italian seasoning, garlic powder, onion powder, sugar, salt, pepper, and Parmesan cheese—in a small bowl or jar until well combined.
Combine: In a very large bowl, combine the cooled and drained pasta, cucumber, tomatoes, bell peppers, red onion, olives, pepperoni, and cheese.
Dress and Chill: Pour about 3/4 of the dressing over the salad and toss gently to combine. Reserve the remaining dressing. Cover the bowl and refrigerate for at least 1 hour, or ideally 4-6 hours, to allow the flavors to meld.
Serve: Just before serving, toss the salad with the remaining dressing (as the pasta will have absorbed the first batch) and garnish with fresh parsley.

Notes

Al Dente is Key: Cooking the pasta al dente is non-negotiable. It holds its shape and texture much better after being dressed and chilled.
Rinse for a Cold Salad: Rinsing the pasta with cold water removes surface starch, preventing clumping and creating the perfect cold salad base.
Customize Freely: This recipe is a template! Add grilled chicken for protein, swap in artichoke hearts and feta for a Greek twist, or use chickpeas for a vegetarian option.
Make it Ahead: This salad tastes even better the next day. It will keep for up to 4 days in an airtight container in the refrigerator.

Nutrition Information:

Yield: 4 Serving Size: 4
Amount Per Serving: Calories: 420Total Fat: 25gCarbohydrates: 38gFiber: 3gSugar: 4gProtein: 12g