Easy Picnic Pasta Salad (Printable Version)

Refreshing pasta tossed with crisp vegetables and zesty Italian dressing, perfect for warm days.

# What You'll Need:

→ Pasta

01 - 12 oz short pasta such as rotini, fusilli, or penne

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup yellow bell pepper, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup black olives, sliced

→ Cheese

08 - 3/4 cup mozzarella pearls or diced mozzarella

→ Herbs

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped

→ Italian Dressing

11 - 1/3 cup extra-virgin olive oil
12 - 3 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, minced
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

# How to Make It:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to cool completely.
02 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until combined.
03 - In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, black olives, and mozzarella.
04 - Pour the dressing over the salad and toss until everything is evenly coated.
05 - Add parsley and basil to the salad and toss again to distribute.
06 - Refrigerate for at least 30 minutes before serving. Taste and adjust seasoning as needed.

# Expert Tips:

01 -
  • It comes together faster than you can set up lawn chairs, yet tastes like you actually put thought into it.
  • The cold pasta keeps everyone satisfied without weighing anyone down on a hot day.
  • You can make it the morning before your event and actually have time to enjoy your guests instead of cooking.
  • Even picky eaters seem to find something they like in this colorful mix.
02 -
  • Don't skip the cold rinse after draining the pasta—it stops the cooking process and prevents everything from turning into mush.
  • The dressing tastes mild when you first make it, but it becomes more pronounced as it sits, so be conservative with seasoning at first.
  • Wet vegetables will dilute your dressing, so pat everything dry, especially the cucumbers and tomatoes.
03 -
  • Always taste your dressing before adding it to the salad—adjusting it separately is much easier than trying to fix it once everything is mixed together.
  • If you're making this more than a few hours ahead, dress it lightly at first and reserve some dressing to add just before serving so the pasta doesn't get soggy.
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