Cold Pasta Salad

A refreshing and customizable Italian pasta salad with al dente pasta, crisp vegetables, and a tangy dressing. Perfect for summer gatherings or quick lunches.

Print Pin

Cuisine: Italian

Prep Time: 20

Cook Time: 12

Total Time: 2 32

Servings: servings

Calories: 320kcal

Author: Eva Stoner

Ingredients

500g penne pasta
2 cups chopped English cucumber
1 red bell pepper, julienned
1 pint cherry tomatoes, halved
1/2 cup pitted black olives, sliced
1/4 cup minced red onion
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/2 cup olive oil
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
1 egg yolk
Salt to taste
Freshly ground black pepper to taste

Instructions

Bring a large pot of water to a boil and add 1 tsp salt. Add penne pasta and cook until al dente according to package instructions (about 12 minutes). Drain and rinse with cold water to cool.
In a large bowl, combine cooled pasta, cucumber, bell pepper, cherry tomatoes, red onion, black olives, parsley, and basil.
In a separate bowl, mix olive oil, balsamic vinegar, Dijon mustard, egg yolk, salt, and pepper until emulsified.
Pour dressing over pasta mixture and toss gently to ensure even coating.
Refrigerate at least 2 hours before serving for optimal flavor development.

Notes

Add grilled zucchini or halal chicken for a heartier version.
Adjust dressing consistency with a splash of water or more olive oil.
Keep refrigerated for up to 24 hours for best texture.

Nutrition