Easy Cold Salad Recipe: Zesty Summer Pasta Bowl (Print Version)

Easy Cold Salad Recipe for sunny days! This vibrant pasta salad is packed with fresh veggies, a tangy dressing, and a whole lot of happy.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian

# Ingredients:

→ Salad Base

01 - 12 oz rotini pasta
02 - 1 large cucumber, diced
03 - 1 pint cherry tomatoes, halved
04 - 1 red bell pepper, diced

→ Flavor Boosters

05 - 1/2 red onion, finely diced
06 - 1/4 cup fresh parsley, chopped
07 - 2 cloves garlic, minced

→ Tangy Dressing

08 - 1/2 cup extra virgin olive oil
09 - 1/4 cup red wine vinegar
10 - 1 tbsp Dijon mustard
11 - 1 tsp salt
12 - 1/2 tsp black pepper

→ Optional Extras

13 - 1/2 cup crumbled feta cheese
14 - 1/4 cup Kalamata olives, halved (optional)

# Instructions:

01 - First things first, get a big pot of salted water boiling. I always forget to salt the water, and then my pasta tastes bland, so don't be like me! Cook your rotini according to package directions until it's al dente—that means it still has a little bite to it. Overcooked pasta in a cold salad is just... sad. Trust me on this. Once it's ready, drain it and rinse it really well under cold water to stop the cooking process and cool it down. This is crucial for an Easy Cold Salad Recipe.
02 - While your pasta is doing its thing, grab your cutting board and start prepping the stars of the show. Dice your cucumber, cherry tomatoes (halve them if they're big), red bell pepper, and red onion into bite-sized pieces. Don't forget to mince that fresh garlic! I always aim for roughly the same size so every forkful gets a bit of everything. There's something really satisfying about the rhythmic chop, isn't there? Just try not to get too carried away and chop your fingers, like I almost did that one time.
03 - In a small bowl, whisk together your extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. I usually do a taste test at this point, adding a little more vinegar or salt if it needs a kick. You want it vibrant and tangy! This is where the magic happens for your Easy Cold Salad Recipe. Make sure it's well combined; you don't want an oily puddle at the bottom of your bowl.
04 - Now for the fun part! In a large bowl, toss your cooled pasta with all those beautiful chopped veggies. Pour that zesty dressing over everything. Give it a good stir, making sure every single piece of pasta and veggie is coated. I use my biggest mixing bowl for this because I'm a messy tosser, and it helps contain the chaos. It should smell incredibly fresh and inviting right about now.
05 - Roughly chop your fresh parsley and add it to the bowl. If you're using feta cheese, crumble that in too. Gently toss again. I sometimes add a bit more parsley than the recipe calls for because I just love that fresh, green flavor. It’s your kitchen, your rules! This really brightens up the whole Easy Cold Salad Recipe, giving it that finishing touch.
06 - This is the hardest part, honestly—waiting! Cover the bowl and pop it in the fridge for at least 30 minutes, or even better, a couple of hours. This chilling time lets all those amazing flavors meld together, making your Easy Cold Salad Recipe truly shine. When you're ready to serve, give it another quick stir. It should look vibrant, smell amazing, and be perfectly chilled. Enjoy!

# Notes:

01 - Always rinse your cooked pasta with cold water immediately. It stops cooking and prevents a gummy texture in your Easy Cold Salad Recipe.
02 - Storage advice that actually works from my kitchen trials: Keep it airtight in the fridge for up to 4 days, but add any delicate greens just before serving.
03 - Substitution I've tried that worked surprisingly well: Swapping in some finely diced carrots for bell pepper adds a different kind of sweet crunch.
04 - Serving suggestion that makes this dish extra special: Pair it with grilled chicken and a sparkling lemonade for a perfect summer meal.

# Tools You'll Need:

01 - Large pot
02 - colander
03 - mixing bowls
04 - whisk
05 - cutting board
06 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 40g
Protein: 8g

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