Cold Pasta Salad with Vinaigrette

This vibrant cold pasta salad layers tender noodles with crisp veggies and a homemade vinaigrette for a perfect make-ahead dish that feels just right at picnics or on hot days at home. No matter which pasta shape or veggie mix you choose you will have a fresh colorful crowd pleaser ready to chill.

Ingredients

• Rotini pasta or your favorite shape: gives the salad a hearty chewy base Whole wheat or veggie versions work too
• Cherry tomatoes: in season add tangy sweetness Look for deep red ripeness
• Cucumber: brings crunch and a cooling bite Choose a firm one with smooth skin
• Red bell pepper: brightens the dish with color and mild flavor Deep red means peak sweetness
• Red onion: adds zest Slice thin for the right punch Not too much
• Black olives: offer briny notes Sliced from a jar is easy but you can slice whole ones for more flavor
• Shredded carrots: provide extra texture and a hint of natural sweetness Freshly shredded taste best
• Fresh parsley or basil: finishes with a garden fresh touch Opt for bright green unwilted bunches
• Optional feta cheese or mozzarella pearls: for creaminess and tang Make sure cheese is fresh and not too salty
• Optional chickpeas or grilled chicken: for added protein Canned chickpeas work well or leftover roasted chicken chopped up
• Olive oil: forms the base of the vinaigrette Use extra virgin for best flavor Fruity notes shine here
• Red wine vinegar or lemon juice: gives bright acidity Pick whichever tastes best to you
• Dijon mustard: acts as an emulsifier and adds a subtle kick Use a smooth strong Dijon for a mellow finish
• Garlic: for pungency Use fresh and mince very fine
• Dried oregano: brings earthy Mediterranean vibes Rub between your palms to release aroma
• Salt and black pepper: balance everything together Use freshly cracked pepper for strong aroma

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil Drop in the pasta and stir Cook until just al dente depending on the package taste at the end to be sure Drain the pasta and immediately rinse under cold running water until cool This stops cooking and creates the right chewy bite Let it drain completely

Prepare the Vegetables:

While the pasta cools slice cherry tomatoes halve and dice cucumber red pepper and red onion Slice the olives and shred the carrots Chop the parsley or basil Gather all vegetables in a large mixing bowl and toss to combine

Make the Vinaigrette:

Add olive oil red wine vinegar Dijon mustard minced garlic dried oregano salt and freshly cracked pepper to a small bowl Whisk rapidly until the mixture thickens just a little and everything looks blended Taste and adjust tanginess or seasoning as needed

Assemble the Salad:

Pour the cooled pasta into the bowl with veggies Scrape in all of the vinaigrette Use two big spoons to gently toss everything until the dressing evenly coats the noodles and veggies Be careful if you added cheese so it stays whole

Chill and Serve:

Cover the bowl with a tight lid or plastic wrap and refrigerate for at least thirty minutes This allows flavors to meld Stir gently once before serving Add more herbs or cheese on top if you like Serve straight from the fridge

Save

My favorite part about this salad is the burst of flavor that comes from those first few bites with herby vinaigrette and sweet tomatoes Every summer my family requests this for our backyard grill outs and it disappears fast

Storage Tips

Cold pasta salad is happiest in a tightly sealed container in the refrigerator It tastes freshest for up to three days after making Stir before serving as the dressing can settle at the bottom If you want it for a picnic place the bowl over a bag of ice to keep it chilled and food safe

Ingredient Substitutions

Use gluten free pasta for allergies or swap in whole wheat for extra fiber Add in any mix of seasonal vegetables like zucchini or snap peas If you dislike olives skip them or replace with artichoke hearts For a vegan version leave out the cheese and use extra vegetables or beans

Serving Suggestions

Serve this cold pasta salad alongside grilled chicken or burgers as a vibrant side It pairs beautifully with crusty bread or as a topping for leafy greens Want to make it the main dish Toss in more protein such as shredded rotisserie chicken or marinated tofu

Cultural Context

Cold pasta salads have roots in Mediterranean cooking especially with vinaigrette based dressings and abundant summer produce Over time they have become a potluck classic in many American homes Because the salad is easy to scale and customize it shows up at celebrations from neighborhood picnics to big family reunions

Recipe FAQs

→ Which pasta shapes work best for this chilled salad?

Rotini, penne, or bow tie hold the vinaigrette well and blend nicely with chunky vegetables.

→ How can I keep the vegetables crisp?

Dice and add them just before tossing the salad with vinaigrette, and keep the salad chilled until serving.

→ Can I add protein to this dish?

Yes, cooked chickpeas or grilled chicken make excellent protein add-ins, enhancing the dish’s heartiness.

→ How long can I store leftovers?

Covered and refrigerated, this chilled dish stays fresh for up to 3 days. Toss before serving leftovers.

→ What are some serving suggestions?

It shines alongside grilled meats, sandwiches, or crusty bread for a complete summer spread.