Salad
Classic Garden Pasta Salad
About this dish
This isn't just any pasta salad—it's a flag-waving, backyard-barbecue champion loaded with crisp veggies, tangy vinaigrette, and a soul-satisfying bite. Born from Italian-American picnics and adopted nationwide, this dish goes from fridge to table in a snap.
The secret? Righteous seasoning and a good glug of olive oil that brings all the friends to the yard.
Ingredients
UK and US measurements are both included for every recipe.
tri-color rotini pasta
grain350g
Imperial measurement: 12 oz
cherry tomatoes
vegetable250g
Imperial measurement: 1 ½ cups
red bell pepper, chopped
vegetable150g
Imperial measurement: 1 medium
English cucumber, diced
vegetable200g
Imperial measurement: 1 medium, about 2 cups
canned black olives, sliced
vegetable200g
Imperial measurement: 1 ½ cups
red onion, thinly sliced
vegetable80g
Imperial measurement: ½ small
fresh parsley, chopped
herb15g
Imperial measurement: ½ cup
extra-virgin olive oil
fat60ml
Imperial measurement: ¼ cup
red wine vinegar
liquid45ml
Imperial measurement: 3 tablespoons
Dijon mustard
seasoning15ml
Imperial measurement: 1 tablespoon
dried oregano
spice5g
Imperial measurement: 1 teaspoon
salt
seasoning5g
Imperial measurement: 1 teaspoon
freshly ground black pepper
spice2g
Imperial measurement: ½ teaspoon
granulated sugar (optional)
seasoning5g
Imperial measurement: 1 teaspoon
Method
Cook pasta
PT10MBring a large pot of salted water to a boil. Cook rotini according to package directions until al dente. Drain, rinse under cold water, and drain well.
Chop vegetables
PT10MWhile pasta cooks, halve cherry tomatoes, chop bell pepper, dice cucumber, slice olives and red onion.
Make vinaigrette
PT3MIn a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, pepper, and sugar (if using) until emulsified.
Combine salad
PT3MIn a large bowl, combine cooked pasta, chopped vegetables, olives, and parsley. Pour vinaigrette over and toss until well coated.
Chill and serve
PT30MCover and refrigerate at least 30 minutes before serving to let the flavors meld. Enjoy as a side or main.
Equipment
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Nutrition facts
Tips
- Rinse the cooked pasta with cold water quickly to stop the cooking process and prevent sticking, but be sure to drain it very well so the dressing isn't diluted.
- Letting the salad sit for at least 30 minutes is crucial — it allows the onions to mellow and the flavors to settle together like old friends at a hoe-down.
- If you like a little sweet heat, toss in a pinch of crushed red pepper flakes or a diced jalapeño to give it a Southern-style kick.
Serving suggestions
- Serve this as a standout side at picnics, potlucks, or next to juicy burgers steaks off the grill. It's also hearty enough to eat as a main jumble for lunch, especially on a sweltering day.
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Recipe by
Mason West
Specialises in American cuisineMason makes smash burgers on a flat top with grilled onions and American cheese. He is a patriot of the griddle.
Describe yourself in three words: Patriotic, greasy, onion-y.