Introduction
When Lina Vexley prepared for her first outdoor picnic with friends, she wanted something simple yet flavorful — a dish that could handle the summer heat and please everyone’s taste buds. She opened her pantry, spotted a box of pasta, and decided to experiment. Mixing cooked pasta with colorful cherry tomatoes, olives, cheese, and a drizzle of tangy dressing, she created what would become her signature pasta salad. The vibrant bowl disappeared within minutes, and Lina knew she had found her go-to crowd-pleaser. From that sunny afternoon onward, her pasta salad became the highlight of every picnic, potluck, and family meal.
Classic Pasta Salad
Equipment
- Large Pot
- Mixing Bowl
- Strainer
Ingredients
Salad Base
- 3 cups cooked pasta such as penne or rotini
- 1 cup cherry tomatoes halved
- 1/2 cup black olives sliced
- 1 cup cucumber diced
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh basil leaves torn
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, olives, cucumber, feta cheese, and basil.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.
Notes
Nutrition
How to Make Pasta Salad Recipes
Begin by cooking your pasta in salted water until it’s al dente — firm but tender. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. This step ensures your salad remains fresh and doesn’t become soggy.
In a large mixing bowl, combine the cooled pasta with halved cherry tomatoes, sliced black olives, diced cucumber, crumbled feta cheese, and torn basil leaves. These ingredients bring color, texture, and a delightful Mediterranean flair.
Next, prepare the dressing. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined and slightly emulsified. This simple vinaigrette ties all the flavors together with just the right tang and richness.
Pour the dressing over the pasta mixture and toss gently until everything is evenly coated. For the best flavor, cover the bowl and refrigerate the salad for about 30 minutes before serving. This chilling time allows the pasta to absorb the dressing and the vegetables to release their natural juices.
You can easily customize this recipe by adding protein such as grilled chicken, shrimp, or chickpeas. For a vegan version, skip the cheese or substitute it with a plant-based option. This pasta salad is perfect for picnics, potlucks, and easy weekday lunches. Every bite delivers a refreshing mix of fresh vegetables, creamy cheese, and tangy dressing — a combination that never fails to impress.
Conclusion
Pasta Salad Recipes by Lina Vexley capture the vibrant essence of Mediterranean cuisine in a bowl. With its bright colors, bold flavors, and satisfying textures, this dish is a true celebration of summer freshness. It’s quick to make, endlessly adaptable, and perfect for sharing. Whether served at a picnic or enjoyed as a wholesome meal, pasta salad brings people together around delicious simplicity. With Lina’s recipe, you’ll rediscover how easy and joyful healthy eating can be — one colorful forkful at a time.