Cold Pasta Salad Vegetables Vinaigrette (Printable Version)
Tender pasta, crisp veggies, and zesty vinaigrette create a refreshing chilled dish, ideal for picnics or potlucks.
# What You'll Need:
→ Salad
01 -
340 g pasta (rotini, penne, or bow ties)
02 -
240 ml cherry tomatoes, halved
03 -
130 g cucumber, diced
04 -
110 g red bell pepper, diced
05 -
80 g red onion, thinly sliced
06 -
70 g black olives, sliced
07 -
40 g shredded carrots
08 -
15 g fresh parsley or basil, chopped
→ Optional Add-Ins
09 -
65 g feta cheese or mozzarella pearls
10 -
85 g cooked chickpeas or grilled chicken
→ Vinaigrette
11 -
80 ml olive oil
12 -
45 ml red wine vinegar or lemon juice
13 -
5 g Dijon mustard
14 -
1 clove garlic, minced
15 -
1 g dried oregano
16 -
Salt, to taste
17 -
Freshly ground black pepper, to taste
# Steps To Follow:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain thoroughly and rinse under cold water to cool. Set aside.
02 -
Chop the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, carrots, and fresh herbs. Combine all prepared vegetables and herbs in a large glass mixing bowl.
03 -
In a small bowl or jar, whisk together olive oil, red wine vinegar or lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper.
04 -
Add the cooled pasta to the bowl with the vegetables and herbs. Pour in the vinaigrette. Toss thoroughly to coat all ingredients evenly. Adjust seasoning as desired.
05 -
Cover and refrigerate for at least 30 minutes. Before serving, toss the salad gently again. Serve chilled in a clear glass bowl for presentation.
# Notes and Tips:
01 -
This salad is best enjoyed freshly made and chilled. Pair with crusty bread or grilled meats for a complete meal.