Introduction
There’s something wonderfully nostalgic about pasta salad—its bright colors, refreshing flavors, and ability to fit into any gathering, from summer picnics to quick weekday lunches. I still remember the first time I learned to make it on my own; I was helping my aunt prepare food for a family reunion, and she handed me the simple task of “mixing the magic bowl.” That moment sparked my love for easy, vibrant dishes. Years later, I still make pasta salad the same way—full of crunch, color, and fresh herbs. And now I get to share that love, just like Lina Vexley did when she passed the recipe to me.
Classic Pasta Salad
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Pasta Salad Base
- 3 cups rotini or fusilli pasta cooked and cooled
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup black olives sliced
- 1/3 cup red onion thinly sliced
- 1/2 cup bell pepper diced
Dressing
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the pasta according to package instructions, drain, and let cool completely.
- Chop and prepare all vegetables while the pasta cools.
- Whisk together the dressing ingredients in a small bowl.
- Add pasta, vegetables, and olives to a large mixing bowl.
- Pour the dressing over the salad and toss until fully coated.
- Refrigerate at least 30 minutes before serving.
Notes
Nutrition
How to Make the Recipe
Making a classic pasta salad is all about balance—texture, flavor, and freshness. Start by boiling your pasta until al dente. Overcooked pasta will turn mushy, especially after absorbing dressing, so timing matters. Once cooked, drain and rinse it under cold water to stop the cooking process and cool it quickly.
While the pasta rests, prepare the vegetables. Choose crisp ingredients like cucumbers, bell peppers, and cherry tomatoes. If you want extra flavor, marinate the red onion slices in a splash of vinegar—they become milder and sweeter. Add olives or even small mozzarella pearls if you prefer a more Mediterranean twist.
The dressing is simple but flavorful: olive oil, vinegar, herbs, salt, and pepper. You can adjust acidity by adding lemon juice or tone it down with a spoonful of honey. Don’t pour all the dressing in at once—start with half, toss the salad, then taste and adjust. Pasta absorbs dressing as it chills, so having a little extra for serving can be helpful.
Once combined, chill the pasta salad for at least 30 minutes. This resting time allows flavors to meld together. Before serving, toss again and check seasoning. A sprinkle of parmesan or fresh basil always enhances presentation and taste. This recipe is flexible, so feel free to add proteins like grilled chicken, chickpeas, or salami if you want to turn it into a full meal. The beauty of pasta salad is that it’s endlessly adaptable—use what’s in your fridge and make it your own.
Conclusion
Pasta salad isn’t just a side dish—it’s a celebration of color, freshness, and flavor. Whether you’re preparing it for a picnic, potluck, or a quick fridge-friendly lunch, this recipe offers the perfect balance of ease and deliciousness. With a few simple ingredients and a customizable base, you can create endless variations to match any season or craving. Just like Lina Vexley taught me, the best dishes are the ones shared, enjoyed, and reinvented over time. So gather your ingredients, mix a big bowl, and let this classic pasta salad become a staple in your kitchen too. Bon appétit!