Potluck Pasta Salad With Zesty Dressing
This Potluck Pasta Salad With Zesty Dressing brings vibrant flavors to any gathering.
Equipment
- Large pot for boiling pasta
- Colander for draining
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 pound rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion finely chopped
- 1/2 cup bell pepper diced
- 1/4 cup fresh parsley chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil water in large pot with salt.
- Add pasta and cook until al dente.
- Drain pasta and rinse with cold water.
- Let pasta cool completely in colander.
- Dice all vegetables into uniform pieces.
- Combine oil, vinegar, and lemon juice.
- Add mustard, garlic, and oregano to dressing.
- Whisk dressing until well combined.
- Mix pasta with all chopped vegetables.
- Pour dressing over pasta mixture slowly.
- Toss everything together until evenly coated.
- Refrigerate for at least 30 minutes.
- Taste and adjust seasoning before serving.
Notes
- Cook pasta al dente It continues softening in the dressing, preventing mushiness.
- Rinse pasta with cold water This stops cooking and helps maintain texture.
- Make dressing ahead Let flavors meld for better taste development.
- Add dressing gradually Start with half, then add more as needed.
- Chill before serving Cold pasta salad tastes better and holds together well.