Cold Pasta Salad for a Crowd
A delicious and versatile cold pasta salad perfect for feeding a crowd at any gathering.
Equipment
- 1 Large mixing bowl
- 1 Colander
- 1 large spoon
Ingredients
Salad
- 1 pound rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/2 cup sliced black olives
- 1/4 cup red onion finely chopped
Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
Optional Add-ins
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped fresh basil
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse with cold water to cool.
- While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and chop the red onion finely.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, black olives, and red onion.
- Pour the dressing over the pasta and vegetables. Gently toss to coat everything evenly. Adjust seasoning with additional salt and pepper if needed.
- If desired, add crumbled feta cheese and fresh basil to the salad. Toss gently to combine.
- Transfer the salad to the refrigerator and chill for at least one hour to allow flavors to meld.
- Before serving, give the salad a quick toss and adjust the seasoning if necessary. Serve chilled.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad can be prepared a day in advance and stored in the refrigerator. This will enhance the flavors.
Notes
Pro Tips: Make the pasta salad a day ahead to enhance the flavors. Use a variety of vegetables for different textures. Ingredient Substitutions: Use gluten-free pasta if needed. How to Serve: Serve chilled with a side of bread. Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the salad and dressing separately; combine just before serving for the best texture.