Print

Picnic Pasta Salad

Colorful picnic pasta salad with rotini, fresh vegetables, and herb vinaigrette.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This vibrant pasta salad is the perfect dish for summer gatherings. It features a balanced mix of chewy pasta, crisp vegetables, and a tangy, herby dressing. Simple to make, budget-friendly, and ideal for potlucks, picnics, or easy weeknight meals.

Ingredients

Scale
  • 1 pound short pasta, like rotini, fusilli, or farfalle
  • 1 cup cherry or grape tomatoes, halved
  • 1 medium cucumber, diced
  • 1 bell pepper (any color), diced
  • 1/2 red onion, finely diced
  • 1 cup pitted black olives, sliced
  • 1 cup cubed mozzarella cheese or mini mozzarella balls (ciliegine)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 3/4 cup high-quality olive oil
  • 1/3 cup red wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse briefly with cool water, and let drain well.
  2. While pasta cooks, make the dressing. In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, black pepper, and optional red pepper flakes.
  3. In a large mixing bowl, combine the cooled pasta, halved tomatoes, diced cucumber, diced bell pepper, diced red onion, sliced olives, mozzarella, and chopped fresh herbs.
  4. Pour about three-quarters of the dressing over the salad. Gently toss until everything is evenly coated.
  5. Taste and adjust seasoning with remaining dressing, salt, or pepper as needed.
  6. Cover the bowl and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.

Notes

For best results, do not overcook the pasta. The salad can be stored in an airtight container in the refrigerator for 3-4 days. For a gluten-free version, use chickpea or brown rice pasta. Add grilled chicken or chickpeas for extra protein.

Nutrition

Find it online: https://harmonymeal.com/picnic-pasta-salad/