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Total Time
30mins
Prep 30 mins
Cook 0 mins

This is a basic pasta salad recipe, which is easy to tweak or add extra veggies to, depending what you have on hand. I like to make this on Sundays and keep it in the fridge for quick healthy lunches/dinners during hectic work weeks. It really doesn't take much time to make your own dressing for pasta salads and the results are much fresher-tasting and well worth the effort.

Ingredients Nutrition

  • 226.79 g pasta, cooked (penne is my favorite for this)
  • 236.59 ml cherry tomatoes, halved
  • 56.69 g cheese, of your choice (provolone, feta, and pepper are good)
  • 198.44 g pitted olives, of your choice (black and kalamata work well)
  • 236.59 ml vegetables, of your choice (artichokes, green onions, bell peppers, cucumbers with seeds removed, etc.)
  • 78.07 ml vegetable oil
  • 40.22 ml vinegar, of your choice (red wine or cider)
  • 4.92 ml dried basil
  • 1 garlic clove, minced
  • 7.39 ml Dijon mustard
  • 3.69 ml salt
  • 2.46 ml sugar
  • 2.46 ml onion powder

Directions

  1. Place pasta, cheese, tomatoes, vegetables and olives in a large bowl.
  2. Mix dressing ingredients in a blender.
  3. Pour dressing over pasta mixture and toss to coat.
  4. Refrigerate until serving.
Most Helpful

A huge hit!