Pasta Salad
Author: Mary
Feel free to customize this recipe by adding ingredients like grilled chicken, pepperoni, mozzarella balls, or other favorite veggies and herbs.
Ingredients:
| • salt | to taste |
| • Dijon mustard | 1 tablespoon |
| • white wine vinegar | 1/4 cup |
| • olive oil | 1/2 cup |
| • pepper | to taste |
| • honey | 1 teaspoon |
| • pasta (rotini, penne, or fusilli work well) | 1 pound |
| • cherry tomatoes, halved | 1 cup |
| • cucumber, diced | 1 cup |
| • red bell pepper, diced | 1/2 cup red onion |
| • finely chopped | 1/2 cup |
| • fresh parsley, chopped | 1/4 cup |
| • garlic, minced | 2 cloves |
| • dried oregano | 1 teaspoon |
| • black olives, sliced (optional) | 1/2 cup |
| • feta cheese, crumbled (optional) | 1/2 cup |
1. Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package instructions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking process. Let it cool completely.
2. Prepare the Dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and pepper until well combined.
3. Assemble the Salad:
- In a large bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives (if used), feta cheese (if used), and parsley.
- Pour the dressing over the salad and toss gently to combine, making sure all the ingredients are well coated.
4. Chill:
- Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
5. Serve:
- Give the salad a final toss before serving, and adjust seasoning if needed.