Ingredients
- Pasta: Choose sturdy shapes like fusilli, penne, or farfalle.
- Fresh vegetables: Such as cherry tomatoes, bell peppers, cucumbers.
- Creamy cheeses: Feta, mozzarella, or cheddar.
- Protein options: Grilled chicken, shrimp, or chickpeas.
- Dressing: Olive oil-based with optional vinegar or lemon juice.
- Herbs: Basil, parsley, or dill for freshness.
- Seasonings: Salt, pepper, and optional red pepper flakes.
Instructions
- Cook Pasta Properly: Boil pasta al dente, drain, and rinse under cold water to stop cooking.
- Season While Cooking: Add salt to the boiling water for flavor.
- Cool Pasta Before Mixing: Spread out on a baking sheet or cool in the fridge.
- Balance Dressing: Use about ¾ cup of dressing per pound of pasta, adjust as needed.
- Mix Ingredients: Combine cooled pasta with vegetables, cheese, and protein. Add herbs and seasonings.
- Dress the Salad: Toss with dressing until evenly coated.
- Adjust Acidity: Add vinegar or lemon juice to taste.
- Refrigerate: Chill before serving to meld flavors.
Notes
- Avoid using oil in the pasta water as it prevents dressing from adhering.
- Allow pasta to completely cool to prevent wilting of vegetables and absorption of excessive dressing.
- Consider additional protein and fresh elements depending on personal preference and dietary needs.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Boiling, Mixing
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250-350 kcal
- Sugar: 2-4g
- Sodium: 300-500mg
- Fat: 10-15g
- Saturated Fat: 3-5g
- Unsaturated Fat: 5-10g
- Trans Fat: 0g
- Carbohydrates: 30-40g
- Fiber: 3-5g
- Protein: 10-15g
- Cholesterol: 20-30mg
Keywords: Pasta Salad, Cooking Tips, Healthy Salad, Summer Salad, Pasta Recipes, Salad Mistakes, Pasta Salad Tip