Easy Picnic Pasta Salad (Printer-Friendly)

A refreshing pasta salad with fresh vegetables and Italian dressing, ideal for warm weather and picnics.

# What You’ll Need:

→ Pasta

01 - 12 oz short pasta such as rotini, fusilli, or penne

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup yellow bell pepper, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup black olives, sliced

→ Cheese

08 - 3/4 cup mozzarella pearls or diced mozzarella

→ Herbs

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped

→ Italian Dressing

11 - 1/3 cup extra-virgin olive oil
12 - 3 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, minced
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain in a colander and rinse under cold water until completely cooled.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified.
03 - In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, red and yellow bell peppers, chopped red onion, sliced black olives, and mozzarella.
04 - Pour the prepared Italian dressing over the salad mixture. Toss thoroughly until all components are evenly coated with dressing.
05 - Scatter chopped fresh parsley and basil over the salad. Toss gently to distribute herbs evenly throughout.
06 - Transfer the salad to the refrigerator and chill for a minimum of 30 minutes to allow flavors to meld and develop.
07 - Before serving, taste the salad and adjust seasoning with additional salt, pepper, or vinegar as desired.

# Expert Advice:

01 -
  • It comes together in under half an hour, which means you can actually enjoy your day instead of sweating in the kitchen.
  • The dressing tastes homemade in that way that makes people ask for the recipe, and you get to smile knowingly when they realize there's no packet involved.
  • It tastes even better the next day when the flavors have gotten cozy with each other.
02 -
  • Cooling the pasta under cold water is non-negotiable—hot pasta will wilt the vegetables and turn everything into mush, and you'll wonder why your salad feels mushy instead of crisp.
  • Don't dress the salad more than a few hours before serving unless you're making it a day ahead; if you do it too early, the pasta absorbs all the dressing and everything dries out by the time you eat it.
03 -
  • Toast the pasta salad's ingredients in your mind before combining—when something lacks crunch, the whole thing feels off, so prioritize texture and freshness in your vegetables.
  • The dressing tastes better when you let the garlic sit in the vinegar for a minute before adding the oil; it mellows the raw garlic bite and creates a more balanced flavor.
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