Classic Spring Pasta Salad
Enjoy a fresh and vibrant Classic Spring Pasta Salad, made with tender pasta, crisp vegetables, and a light vinaigrette. This easy pasta salad is perfect for picnics, potlucks, and healthy spring meals.
Ingredients
- 12 ounces short pasta rotini, bowtie, or penne
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ¼ cup red onion finely chopped
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil chopped
- For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice or vinegar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- Optional:
- Crumbled feta cheese
Instructions
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente according to package instructions.
- Drain and rinse pasta under cool water.
- Transfer cooled pasta to a large bowl.
- Add cherry tomatoes, cucumber, red onion, parsley, and basil.
- In a small bowl, whisk olive oil, lemon juice (or vinegar), Dijon mustard, salt, and pepper.
- Pour dressing over pasta and toss gently to combine.
- Add feta cheese if desired.
- Refrigerate for 30 minutes before serving.
Notes
- Do not overcook pasta to avoid a mushy texture.
- Let pasta cool before adding dressing.
- Adjust dressing to taste before serving.
- Add a splash of olive oil if salad dries out after chilling.