Classic Garden Pasta Salad

Name: Classic Garden Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 8 oz elbow macaroni; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red bell pepper, diced; 1/4 cup red onion, finely chopped; 1/2 cup black olives, sliced; 1/2 cup feta cheese, crumbled; 1/4 cup fresh parsley, chopped; 1/4 cup olive oil; 2 tbsp red wine vinegar; 1 tbsp lemon juice; 1 clove garlic, minced; 1 tsp dried oregano; Salt and pepper to taste

🕒 Prep: 15 min

🔥 Cook: 10 min

🍽 Serves: 6

★★★★★

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If you’re looking for a refreshing, versatile side dish that screams summer, this Classic Garden Pasta Salad is it. Loaded with fresh veggies and a tangy vinaigrette, it’s perfect for picnics, potlucks, or a light lunch. Let's dive in!

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Ingredients for Classic Garden Pasta Salad

The backbone of this salad is elbow macaroni, which holds the dressing well and provides a satisfying bite. Cherry tomatoes bring a burst of sweetness, balanced by the crisp freshness of cucumber. The red bell pepper adds a subtle sweetness and crunch, while red onion offers a sharp, savory note. Black olives introduce a briny depth, and feta cheese adds a creamy, tangy finish. A sprinkle of fresh parsley brightens everything up. For the dressing, olive oil provides a rich base, red wine vinegar and lemon juice add zing, and a touch of minced garlic and dried oregano round out the flavors.

Tips & Tricks

Rinse the pasta thoroughly with cold water to prevent it from sticking and to cool it down quickly.
For a creamier texture, add a spoonful of mayonnaise or Greek yogurt to the dressing.
Make it a meal by adding grilled chicken or shrimp.

Serving Suggestions

This pasta salad pairs wonderfully with grilled meats like chicken, steak, or fish. For a vegetarian meal, serve it alongside a hearty bean salad or grilled vegetables. It’s also a great addition to a picnic spread with sandwiches and fruit.

Frequently Asked Questions

Can I make this salad ahead of time?: Absolutely! It's best made a day ahead to allow the flavors to blend. Just give it a toss before serving.
Can I use a different type of pasta?: Yes, feel free to substitute with penne, rotini, or any short pasta you have on hand.
What can I use instead of feta cheese?: Goat cheese or mozzarella pearls are great alternatives.

Classic Garden Pasta Salad Recipe Walkthrough

Start by cooking the elbow macaroni according to the package instructions. This usually takes about 7-9 minutes in boiling water. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down – you don’t want to melt the cheese or wilt the veggies with hot pasta.

Next, grab a large salad bowl and toss in the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and feta cheese. This colorful mix is already appetizing and a sneak peek of the flavors to come.

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper. This dressing is simple yet full of flavor – the key is to whisk until it’s well combined and emulsified.

Add the cooled macaroni and parsley to your big salad bowl. Pour the dressing over the salad, and give it all a good toss to ensure everything is evenly coated. The pasta will soak up the dressing, so every bite is flavorful.

Pop the salad in the fridge for at least an hour. This chilling time is crucial as it allows the flavors to meld together beautifully.

Why You'll Love This Recipe

Quick and easy to prepare, ideal for busy days.
Loaded with vibrant, fresh vegetables.
Customizable with your favorite add-ins.
Perfect balance of creamy, crunchy, and tangy flavors.
Great for meal prep – flavors deepen as it sits.

Ingredients

8 oz elbow macaroni

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1/2 cup black olives, sliced

1/2 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup olive oil

2 tbsp red wine vinegar

1 tbsp lemon juice

1 clove garlic, minced

1 tsp dried oregano

Salt and pepper to taste

Step-by-step Instructions

1. Cook the macaroni according to package instructions; drain and rinse under cold water.

2. In a large salad bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and feta cheese.

3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper.

4. Add the cooked macaroni and parsley to the vegetable mixture.

5. Pour the dressing over the salad and toss to combine well.

6. Chill the salad in the refrigerator for at least 1 hour before serving.

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