Ah, pasta salad — a super versatile, crowd-pleasing dish! You can make it creamy, tangy, or Mediterranean-style, depending on what you like. Here’s a classic, foolproof recipe:
Classic Pasta Salad
Ingredients (serves 4–6)
- 3 cups dry pasta (rotini, penne, or farfalle work best)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, finely chopped
- ½ cup bell peppers, diced (any color)
- ½ cup shredded carrots (optional)
- ½ cup black olives, sliced (optional)
- 1 cup cooked protein (ham, chicken, tuna, or chickpeas for vegetarian)
For the dressing:
- ½ cup mayonnaise
- 2 tbsp Greek yogurt or sour cream (optional for creaminess)
- 1–2 tsp Dijon mustard
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp sugar or honey
- Salt & pepper to taste
- 1 tsp dried Italian herbs or fresh chopped parsley
Instructions
- Cook pasta
- Boil pasta in salted water according to package instructions until al dente.
- Drain and rinse under cold water to stop cooking and cool pasta.
- Mix veggies & protein
- In a large bowl, combine tomatoes, cucumber, onion, bell peppers, carrots, olives, and protein.
- Make the dressing
- Whisk together mayonnaise, Greek yogurt, Dijon mustard, vinegar, sugar, salt, pepper, and herbs.
- Combine
- Toss cooled pasta with the veggies, protein, and dressing until evenly coated.
- Chill & serve
- Refrigerate at least 30 minutes to let flavors meld.
- Serve cold or at room temperature.
💡 Tips for Perfect Pasta Salad
- Use short, sturdy pasta like rotini or penne so it holds the dressing.
- For extra flavor, add grated Parmesan, feta, or cubed cheddar.
- Add some crunch with toasted nuts or seeds.
- Make ahead: pasta salad actually tastes better after a few hours in the fridge!
I can also give a creamy, cheesy pasta salad recipe with bacon, chicken, and extra “wow factor” that’s perfect for parties 😏.
Do you want me to do that?
