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Pasta Salad July BBQ

A refreshing and colorful pasta salad perfect for summer barbecues, packed with fresh vegetables and a tangy dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces pasta (fusilli or rotini) cooked and cooled
  • 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
  • 1/4 cup fresh parsley chopped
Dressing
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

Prepare the Pasta
  1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
Mix the Salad
  1. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and parsley.
Make the Dressing
  1. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Combine
  1. Pour the dressing over the pasta salad and toss to coat evenly. Adjust seasoning if necessary.
Chill and Serve
  1. Cover the salad 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 and stored in the refrigerator. Add more vegetables or protein like grilled chicken for variation.