The simple pasta salad I make in large batches when I'm pressed for time. It always tastes so good that people wonder why. I will reveal my secrets to you!
Toss the freshly cooked pasta in a simple, tangy Dijon cider vinegar dressing while it's still hot, and then set aside to cool. You'll be surprised at how much flavor the pasta absorbs! Which means your pasta salad is excellent already, even before we add anything. Thus, adding anything will make it even better!
Ingredients
- 500g/ 1 lb bow tie pasta (farfalle) , or other short/medium pasta
- Add-ins (7 cups "anything")
- 2 cucumbers , halved lengthways and finely sliced (~17cm/7" long, sliced 2mm / 1/16", I use a mandolin)
- 3 cups (500g) cherry or grape tomatoes , halved (or chop 4 regular tomatoes)
- 1/3 cup roughly chopped Kalamata olives (3/4 cup whole pitted or 1/2 cup sliced, then chop)
- 200g/ 7oz Greek feta , cut into 6mm / 1/4" batons (they will crumble a bit, this is good)
- 1 packed cup basil leaves , torn by hand (Note 2 for alternatives)
Dressing
- 1/2 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 2 garlic cloves , minced using garlic press or very finely minced using a knife
- 2 tsp dijon mustard (can omit)
- 2 tsp honey (sub maple syrup or 1 tsp sugar, Note 4)
- 1 1/2 tsp Italian herbs mix
- 3/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
How to make Pasta Salad Recipe?
Cook pasta until tender, then toss with two-thirds of the dressing and set aside. Add basil after tossing with everything else. Present!
Dressing: Give the ingredients in a big jar a good shake. After tossing, the flavor should become less intense.
Boil a large pot of salted water and cook pasta until it's tender. Pasta should be cooked for about two to three minutes longer than indicated on the package; however, since package instructions have been known to be fictitious, always taste the pasta to be sure! Cook the pasta until it's extremely soft because cold pasta firms up (nobody likes cold, hard pasta!).
Taste soak: Thoroughly drain the pasta, making sure to shake off any extra water. Pour into a sizable bowl. Shake well the dressing and then pour about two thirds over. After giving it a good toss, let the pasta cool for about forty minutes so it can absorb the dressing.
Toss in the olives, feta, tomato, and cucumber. Drizzle the leftover Dressing on top. Throw accurately. Stir in basil and toss again.
To serve, tip into a large serving bowl. Get started!
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