Description
Looking for the best easy summer sides? This quick cold pasta salad recipe is quick, simple, and loaded with fresh veggies! Perfect for picnics, potlucks, or a light lunch. Bright, crunchy, and so easy to make. Save this easy recipe for your next gathering!
Ingredients
Scale
- 12 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Cook pasta in salted water until al dente; drain and rinse under cold water.
- Chop tomatoes, cucumber, and onion.
- Whisk olive oil, vinegar, mustard, garlic, salt, and pepper for dressing.
- Combine pasta, veggies, and olives in a large bowl.
- Pour dressing over; toss to coat.
- Add Parmesan and basil; toss gently.
- Adjust seasoning as needed.
- Chill at least 30 minutes before serving.
Notes
- Add feta or sun-dried tomatoes for extra flavor.
- Use any short pasta shape you like.
- Make ahead for deeper flavor.
- Store in fridge up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 10mg