Summer Pasta Salad Recipe

Pasta: Any short pasta like penne, fusilli, or rotini works well for this salad.

Cherry tomatoes: These add a burst of sweetness and color to the salad.

Cucumber: Provides a refreshing crunch and light flavor.

Red onion: Adds a sharp, tangy bite that balances the other flavors.

Feta cheese: Crumbled feta adds a creamy, tangy element to the salad.

Olive oil: Forms the base of the dressing, adding richness and depth.

Red wine vinegar: Adds acidity and brightness to the dressing.

Dried oregano: Provides a hint of earthy, herbal flavor.

Salt: Enhances all the flavors in the salad.

Black pepper: Adds a touch of heat and complexity.

When preparing the red onion for this summer pasta salad, soak the thinly sliced pieces in cold water for about 10 minutes before adding them to the mix. This will help to mellow out the sharpness and make the onion flavor more subtle, ensuring it doesn't overpower the other fresh ingredients.

• any short pasta - Substitute with quinoa: Quinoa provides a similar texture and is gluten-free for those with dietary restrictions.

• halved cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes are similar in size and sweetness, making them an excellent alternative.

• diced cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, making it a good substitute.

• thinly sliced red onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor that can complement the salad well.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese has a similar crumbly texture and tangy flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess.

• dried oregano - Substitute with dried basil: Dried basil offers a different but complementary herbaceous flavor.

• salt - Substitute with sea salt: Sea salt provides the same level of saltiness but with a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• To store your summer pasta salad, transfer it to an airtight container. This will help maintain the freshness of the vegetables and the pasta.
• Place the container in the refrigerator. The salad can be stored for up to 3-4 days. The flavors will meld together beautifully over time, making it even more delicious.
• If you notice the pasta absorbing too much of the dressing, you can add a splash of olive oil or a bit more red wine vinegar before serving to refresh the salad.
• For freezing, it's best to avoid freezing the vegetables and feta cheese as they can become mushy and lose their texture. Instead, freeze only the cooked pasta.
• To freeze the pasta, spread it out on a baking sheet in a single layer and place it in the freezer until it’s firm. This prevents the pasta from sticking together.
• Once the pasta is frozen, transfer it to a freezer-safe bag or container. Label it with the date and store it in the freezer for up to 2 months.
• When ready to use, thaw the pasta in the refrigerator overnight. Once thawed, combine it with fresh vegetables and feta cheese, and prepare a fresh batch of dressing to toss everything together.
• If you prefer to prepare the entire salad in advance and freeze it, consider using vegetables that freeze well, such as bell peppers or blanched broccoli, instead of cucumbers and cherry tomatoes.
• Always taste the salad after thawing and adjust the seasoning as needed, adding more salt, pepper, or dressing to enhance the flavors.

• Stovetop Method:

  1. Heat a large skillet over medium heat.
  2. Add a splash of olive oil to the skillet.
  3. Add the pasta salad to the skillet and stir occasionally until heated through, about 5-7 minutes.
  4. If the salad seems dry, add a bit more olive oil or a splash of red wine vinegar to refresh the flavors.

• Microwave Method:

  1. Place the pasta salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and continue heating in 30-second intervals until warmed to your liking.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the pasta salad to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, stirring halfway through, until heated through.
  5. If desired, add a bit more olive oil or feta cheese before serving to enhance the flavors.

• Room Temperature Method:

  1. Remove the pasta salad from the refrigerator.
  2. Let it sit at room temperature for about 30 minutes to take the chill off.
  3. Stir well before serving to redistribute the dressing and flavors.

• Large pot: Used to cook the pasta according to package instructions.

• Colander: Essential for draining the cooked pasta and rinsing it under cold water.

• Large mixing bowl: Where you will combine the cooked pasta, cherry tomatoes, cucumber, red onion, and feta cheese.

• Small bowl: Used to whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper for the dressing.

• Whisk: Helps to thoroughly mix the dressing ingredients together.

• Chef's knife: Necessary for dicing the cucumber, halving the cherry tomatoes, and thinly slicing the red onion.

• Cutting board: Provides a safe and clean surface for chopping vegetables.

• Measuring cups: Used to measure out the pasta, cherry tomatoes, cucumber, and feta cheese.

• Measuring spoons: Used to measure the olive oil, red wine vinegar, dried oregano, salt, and black pepper.

• Serving spoon: Useful for tossing the pasta salad and serving it.

Pre-cook the pasta: Cook the pasta a day ahead and store it in the fridge. This way, you can quickly assemble the salad when needed.

Use pre-cut veggies: Buy pre-cut cherry tomatoes, cucumber, and red onion to save chopping time.

Make the dressing in advance: Whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper and store it in a jar. Shake well before using.

Double the recipe: Make a larger batch and store leftovers for quick meals throughout the week.