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Pasta Salad July BBQ

A refreshing and colorful pasta salad perfect for summer BBQs, featuring fresh vegetables and a zesty dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side
Cuisine: American, Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz pasta (fusilli or rotini) cooked and cooled
Vegetables
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1/2 cup black olives sliced
Dressing
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
Herbs
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh basil chopped

Method
 

Prepare the Pasta
  1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
Mix the Vegetables
  1. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and black olives.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper.
Combine Everything
  1. Add the cooled pasta to the vegetable mixture. Pour the dressing over and toss to combine. Stir in the chopped parsley and basil.
Chill and Serve
  1. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

This pasta salad can be made a day in advance for best flavor. Feel free to customize with your favorite vegetables or proteins.