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Weekend Batch Pasta Salad Recipe

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A fresh, flavorful, and filling pasta salad perfect for family lunches all week. This recipe stays crisp and tasty for up to five days and is quick to prepare in just five easy steps.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • 1 pint cherry tomatoes, halved
  • 1 medium English cucumber, peeled if waxy and diced
  • 1 large red bell pepper, diced
  • ½ small red onion, thinly sliced
  • ¼ cup fresh parsley, chopped
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Optional add-ins:
  • ½ cup Kalamata olives, pitted and halved
  • ½ cup feta cheese, crumbled
  • 1 cup cooked chicken, tuna, or chickpeas

Instructions

  1. Cook the pasta in a large pot of salted boiling water for 10-12 minutes until just al dente. Taste after 9 minutes to avoid overcooking. Drain and immediately rinse under cold water to stop cooking and cool the pasta. Drain well and set aside.
  2. While the pasta cooks, halve the cherry tomatoes, dice the cucumber and red bell pepper, and thinly slice the red onion. Chop the fresh parsley finely. If you want less bite from the onion, soak the slices in cold water for 10 minutes, then drain.
  3. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Taste and adjust seasoning to achieve a tangy and balanced flavor with a hint of sweetness.
  4. In a large mixing bowl, combine the cooled pasta, chopped vegetables, and parsley. Pour the dressing over the top and toss gently but thoroughly to coat everything evenly. Fold in any optional add-ins like olives, feta, or protein now.
  5. Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Taste again before serving and adjust salt or vinegar if needed. The salad tastes better after a few hours or overnight.

Notes

[‘Cook pasta al dente to prevent sogginess during the week.’, ‘Rinse pasta under cold water immediately after cooking to stop cooking and remove excess starch.’, ‘Drain and dry vegetables well to avoid watering down the salad.’, ‘Adjust dressing seasoning after chilling as flavors mellow in the fridge.’, ‘Toss gently to avoid bruising tomatoes and herbs.’, ‘Make the salad ahead and refrigerate overnight for best flavor.’, ‘Use fresh herbs like parsley or cilantro for brightness.’, ‘Add a squeeze of lemon juice or extra olive oil midweek to freshen the salad.’, ‘For vegan version, omit feta and replace honey with maple syrup or agave nectar.’]

Nutrition

Keywords: pasta salad, batch cooking, family lunch, make ahead, healthy lunch, Mediterranean salad, rotini pasta salad, easy pasta salad

Find it online: https://daintydine.com/weekend-batch-pasta-salad-recipe-5-easy-steps-for-family-lunches/