Description
A refreshing, no-cook pasta salad that comes together in under 15 minutes. Perfect for hot summer days, this dish features al dente pasta, crisp vegetables, and a tangy olive oil dressing.
Ingredients
Scale
- 12 oz (340g) short pasta (rotini, penne, or farfalle)
- 1 tbsp salt (for pasta water)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 cup red onion, finely diced
- 1/2 cup black olives, sliced (optional)
- 1/2 cup red bell pepper, diced
- 1/3 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp sugar
- 1/2 tsp salt (for dressing)
- 1/4 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (about 8-10 minutes).
- Drain the pasta in a colander and rinse with cold water for one minute to cool it down quickly. Shake off excess water.
- While the pasta cools, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, and mince the red onion. Slice olives if using.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, sugar, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- In a large mixing bowl, combine the cooled pasta, chopped vegetables, and Parmesan cheese.
- Pour the dressing over the pasta and vegetables. Toss gently to coat everything evenly.
- Taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad a final toss. Add a splash of olive oil or water if the pasta has absorbed too much dressing.
Notes
For the truest ‘no cook’ experience, you can use pre-cooked or shelf-stable pasta. However, boiling fresh pasta and cooling it quickly yields the best texture. Do not skip the cold water rinse, as it stops the cooking process and prevents mushiness. The salad improves overnight, making it ideal for meal prep. If using salty ingredients like olives or parmesan, taste before adding extra salt to the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 375
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 42
- Fiber: 3
- Protein: 10
Keywords: pasta salad, summer recipes, no cook dinner, quick meals, meal prep, vegetarian side dish, cold pasta salad