🥗 My Most Requested Pasta Salad for Memorial Day Weekend 🇺🇸
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!