My Most Requested Pasta Salad for Memorial Day Weekend πŸ‡ΊπŸ‡Έ

πŸ₯— My Most Requested Pasta Salad for Memorial Day Weekend πŸ‡ΊπŸ‡Έ
Ingredients:
1 lb rotini or bowtie pasta

2 cups cherry tomatoes, halved

1 large cucumber, diced

1 cup diced bell peppers (any color)

1/2 cup red onion, finely chopped

1 cup black olives, sliced

1 cup cubed mozzarella cheese or feta cheese

1/4 cup fresh basil or parsley, chopped

Dressing Ingredients:
1/3 cup olive oil

3 tbsp red wine vinegar

1 tbsp Dijon mustard

1 tsp honey or sugar

1 clove garlic, minced

Salt and pepper to taste

Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking. Set aside to drain thoroughly.

Prepare the veggies:
While pasta cooks, chop cherry tomatoes, cucumber, bell peppers, red onion, and olives.

Make the dressing:
In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper until emulsified.

Combine salad:
In a large bowl, combine pasta, veggies, cheese, and herbs. Pour the dressing over the salad and toss gently to coat evenly.

Chill and serve:
Refrigerate for at least 1 hour before serving to allow flavors to meld. Give it a quick toss again before serving.

Tips:
Add cooked chicken, salami, or chickpeas for extra protein.

Swap the cheese for vegan cheese or omit for a dairy-free option.

Customize with your favorite veggies or fresh herbs!

Leave a Comment