PASTA SALAD RECIPE

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8 oz (about 2 cups) pasta (rotini, penne, or your favorite shape) 1 cup cherry tomatoes, halved 1 cucumber, diced 1/2 red bell pepper, diced 1/2 yellow bell pepper, diced

Ingredients

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1/3 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1 clove garlic, minced

Ingredients

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Cook the pasta according to the package instructions in a large pot of salted boiling water. Drain and rinse under cold water to cool quickly.

Instructions

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While the pasta is cooking, chop the cherry tomatoes, cucumber, red and yellow bell peppers, red onion, and any other vegetables you choose to add.

2

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In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Adjust the seasoning to taste.

3

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In a large mixing bowl, combine the cooked and cooled pasta with the chopped vegetables. Toss them together until evenly distributed.

4

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If you're adding optional ingredients like olives, feta cheese, grilled chicken, or cherry mozzarella balls, mix them into the salad.

5

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Pour the dressing over the pasta and vegetables. Toss everything together until the salad is well coated with the dressing.

6

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Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld.

7

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