Cold Pasta Salad
A vibrant and refreshing cold salad perfect for summer gatherings, featuring tri-color pasta, fresh vegetables, and a creamy dressing.
Ingredients
Pasta and Vegetables
- 15 oz Pasta (tri-color fusilli or penne) Base that provides texture and substance.
- 1 large Bell pepper, diced Adds sweetness and vibrant color.
- 1 medium Cucumber, diced Offers refreshing crunch.
- 1 small Onion, finely chopped Injects sharpness and depth of flavor.
- 2 medium Carrots, grated Adds sweetness and visual appeal.
Dressing
- 1/2 cup Mayonnaise Provides creaminess and richness.
- 2 tablespoons Dijon mustard Contributes tangy flavor and balance.
- 2 tablespoons Fresh lemon juice Brightens the overall taste of the salad.
- to taste Salt Enhances flavor.
- to taste Black pepper Provides additional seasoning.
Optional Ingredients
- 1 cup Diced ham Increases protein content and flavor options.
- 1 can Chickpeas, rinsed Vegetarian boost option.
- Fresh herbs (such as parsley or dill) For garnish.
Instructions
Preparation
- Cook the pasta in salted boiling water until al dente, then drain and rinse under cold water.
- Dice the bell pepper, chop the cucumber, finely chop the onion, and grate the carrots.
- In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
Combining
- In a large bowl, combine the cooled pasta, chopped vegetables, and optional ingredients if using.
- Pour the dressing over the mixture and gently mix until everything is evenly coated.
- Chill the salad in the refrigerator for at least 30 minutes before serving and garnish with fresh herbs.
Notes
For best flavor, use fresh vegetables. This salad can be made ahead of time; store dressing separately until serving.