Pasta Salad
A delightful pasta salad recipe featuring a balance of fresh vegetables, ham, and a zesty dressing, perfect for gatherings or a quick lunch.
Ingredients
Pasta and Dressing Ingredients
- 8 oz Pasta (fusilli or penne) Choose a shape that holds dressing well.
- 1 cup Diced ham Adds savory richness and protein.
- 1 cup Bell peppers (red and yellow) Chopped for sweetness and crunch.
- 1 cup Cherry tomatoes Halved for a burst of freshness.
- 1 cup Cucumber Diced for cool and crisp texture.
- 1/2 cup Red onion Thinly sliced or diced for flavor complexity.
- 1/2 cup Parmesan cheese For a salty kick and creaminess.
Dressing Ingredients
- 1/4 cup Olive oil Acts as the base for the dressing.
- 2 tbsp Red wine vinegar Adds acidity to the dish.
- 1 tsp Garlic powder For added flavor.
- 1 tsp Italian seasoning Blends various herbs for flavor.
- to taste Salt and pepper Essential for seasoning.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, usually about 8 to 10 minutes. Drain and rinse under cold water to halt the cooking process.
- While the pasta cools, dice the ham into bite-sized pieces and chop the bell peppers, slice cherry tomatoes in half, and dice the cucumber. Place all ingredients in a large mixing bowl.
Mixing
- In the bowl with ham and vegetables, add the cooled pasta. Toss gently to incorporate the ingredients evenly. Sprinkle chopped parsley for added freshness.
Dressing
- In a small bowl, combine olive oil, red wine vinegar, garlic powder, Italian seasoning, salt, and pepper. Whisk until well combined before drizzling over the pasta mixture.
- Fold the salad gently again for even coating, then cover and refrigerate for at least one hour before serving.
Notes
For extra texture, consider adding roasted nuts or seeds right before serving. The salad can taste even better the next day.