Cold Pasta Salad with Veggies and Lemon Dressing
The secret to pasta salad is that the pasta should be boiled for the exact package time in well-salted water, then rinsed with cold water and drained well: pasta firms up as it cools, so if you take it out early it stays hard, and if it overcooks it turns mushy in the dressing. Leave one-third of the dressing for serving time, because the pasta absorbs the sauce in the fridge and dries out.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 62 min
- Calories
- 300
Photo: Brynn / Wikimedia Commons · CC BY-SA 3.0 · https://commons.wikimedia.org/wiki/File:Pasta_salad_closeup.JPG
Pasta salad is a cold dish that can be made ahead and left to rest: colorful ridged pasta with cherry tomatoes, cucumbers, bell peppers, corn, olives, and Romy cheese, tossed in a lemon, olive oil, and mustard dressing. It works great as a side dish alongside grilled meats and chicken, in work and school lunchboxes, and on outings and trips.
Method
-
1
Boiling the Pasta
Boil 3 liters of water with 1 tablespoon of salt, add the pasta, and cook it for the exact package time (usually 10–11 minutes) while stirring for the first two minutes. Salt is essential in the boiling water because cold food tastes milder, and pasta that isn't salted while boiling cannot be saved by any dressing.
⏱ 12 min -
2
Rinsing and Draining
Drain the pasta and rinse it under cold water while stirring until it cools down completely. Leave it in the colander for 5 minutes to drain well. Rinsing here is correct, unlike hot pasta: it stops the cooking process and removes the starch that makes them stick together. Any leftover water will dilute the dressing.
⏱ 7 min -
3
Chopping the Veggies
Cut the cucumbers and bell peppers into 1 cm cubes—about the size of a pasta piece so every spoonful has a bit of everything—cut the cherry tomatoes in half, and slice the scallions into thin rings. If the cucumbers are full of seeds and water, remove the seeds with a small spoon.
⏱ 10 min -
4
Dressing in a Jar
In a jar, combine olive oil, lemon, vinegar, mustard, garlic, oregano, salt, and pepper. Close it tightly and shake for 30 seconds until emulsified and lighter in color. The mustard is what binds the oil and lemon so they don't separate.
⏱ 3 min -
5
Mixing
In a large bowl, toss the pasta with two-thirds of the dressing first, then add the cucumbers, bell peppers, corn, olives, and scallions. Gently fold in the cherry tomatoes last so they don't mash.
⏱ 3 min -
6
Resting in the Fridge
Cover the bowl and refrigerate for at least half an hour. The pasta absorbs the lemon and garlic flavors, and the salad tastes much better than if eaten immediately.
⏱ 30 min -
7
Serving
Before serving, pour over the remaining dressing, sprinkle with the Romy cheese, toss, and check the salt. If the pasta has absorbed the dressing and dried out, add a tablespoon of lemon juice and a tablespoon of olive oil.
⏱ 2 min
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Tips that actually matter
- Use ridged pasta, bowties, or small shells—shapes with cavities hold onto the dressing well, while spaghetti won't work here.
- Romy cheese can be substituted with cubed feta or cheddar cheese—feta is salty, so reduce the salt in the dressing.
- Preparing it for the next day? Mix the pasta with the dressing, peppers, and corn, and add the cucumbers and tomatoes on the day of serving because they release water.
- A handful of chopped parsley or basil at serving time adds a wonderful color and aroma.
People also ask
Why does pasta salad dry out in the fridge?
The pasta keeps absorbing the dressing while sitting, which is normal. That's why we leave one-third of the dressing for serving time. If you find it dry, add a tablespoon of lemon juice and a tablespoon of olive oil or two tablespoons of yogurt and toss.
How do I make pasta salad with mayonnaise?
Replace the dressing with half a cup of mayonnaise, a quarter cup of yogurt, a tablespoon of lemon juice, half a teaspoon of mustard, salt, and pepper. Add a grated carrot and cubed pickled cucumbers, and omit the oil and olives. The mayonnaise version should not stay out of the fridge for more than two hours and should be eaten within two days.
Can I add tuna or chicken to make it a meal?
Yes: a can of drained and flaked tuna, or a cup of boiled or grilled diced chicken breasts, or two boiled eggs. This turns it into a complete lunchbox meal. Add the protein when mixing, and increase the lemon juice slightly so the dressing is enough.
How far in advance can I make it? And how long does it last?
You can make it a day ahead, and it lasts for 3 days in a sealed container in the fridge (the mayonnaise version lasts 2 days). Do not freeze it, because the cucumbers and tomatoes will become mushy and the pasta will disintegrate.
Cook mode
Cold Pasta Salad with Veggies and Lemon Dressing
-
1
Boiling the Pasta
Boil 3 liters of water with 1 tablespoon of salt, add the pasta, and cook it for the exact package time (usually 10–11 minutes) while stirring for the first two minutes. Salt is essential in the boiling water because cold food tastes milder, and pasta that isn't salted while boiling cannot be saved by any dressing.
-
2
Rinsing and Draining
Drain the pasta and rinse it under cold water while stirring until it cools down completely. Leave it in the colander for 5 minutes to drain well. Rinsing here is correct, unlike hot pasta: it stops the cooking process and removes the starch that makes them stick together. Any leftover water will dilute the dressing.
-
3
Chopping the Veggies
Cut the cucumbers and bell peppers into 1 cm cubes—about the size of a pasta piece so every spoonful has a bit of everything—cut the cherry tomatoes in half, and slice the scallions into thin rings. If the cucumbers are full of seeds and water, remove the seeds with a small spoon.
-
4
Dressing in a Jar
In a jar, combine olive oil, lemon, vinegar, mustard, garlic, oregano, salt, and pepper. Close it tightly and shake for 30 seconds until emulsified and lighter in color. The mustard is what binds the oil and lemon so they don't separate.
-
5
Mixing
In a large bowl, toss the pasta with two-thirds of the dressing first, then add the cucumbers, bell peppers, corn, olives, and scallions. Gently fold in the cherry tomatoes last so they don't mash.
-
6
Resting in the Fridge
Cover the bowl and refrigerate for at least half an hour. The pasta absorbs the lemon and garlic flavors, and the salad tastes much better than if eaten immediately.
-
7
Serving
Before serving, pour over the remaining dressing, sprinkle with the Romy cheese, toss, and check the salt. If the pasta has absorbed the dressing and dried out, add a tablespoon of lemon juice and a tablespoon of olive oil.
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