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Basic Pasta Salad

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Basic Pasta Salad

Cuisine:Italian

Course:Side Dish

20m prep 10m cook 30m ready

A versatile pasta salad tossed with vinaigrette and fresh vegetables, with optional salami or ham and cheese. Serve at room temperature.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 8 ounces elbow macaroni, penne, orzo, rotelle, farfalle, or orecchiette
  • 1
    • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
    • (1 teaspoon minced shallot)
    • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
    • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
    • ½ teaspoon salt
    • ⅛ teaspoon black pepper, or to taste
    • ¾ cup olive oil
    Sub-recipe steps
    1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
    2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
    3. If made in advance, cover and refrigerate. Shake well before using.
  • 1 cup cherry tomatoes, halved
  • ½ medium red onion, finely diced, or 4 green onions, sliced
  • ½ cup fresh or thawed frozen green peas
  • ½ cup coarsely chopped arugula or watercress leaves
  • (¼ cup diced salami or ham, or sliced prosciutto)
  • ¼ cup chopped pitted olives
  • ¼ cup crumbled feta, fresh goat cheese, or grated Parmesan
  • ¼ cup chopped parsley, basil, oregano, tarragon, or a combination
  • Finely grated zest of 1 lemon
  • Salt and black pepper to taste

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Let's Cook

  1. Step 1.

    Cook in a large pot of well-salted boiling water: 8 ounces elbow macaroni, penne, orzo, rotelle, farfalle, or orecchiette

  2. Step 2.

    Drain, rinse, and place in a large bowl while still warm. Combine with: ½ cup Vinaigrette, made with fresh herbs or grated tomato, Pesto, Sun-Dried Tomato Pesto, or Romesco Sauce

  3. Step 3.

    Let cool to room temperature. Stir in any of the following: 1 cup cherry tomatoes, halved; ½ medium red onion, finely diced, or 4 green onions, sliced; ½ cup fresh or thawed frozen green peas; ½ cup coarsely chopped arugula or watercress leaves; (¼ cup diced salami or ham, or sliced prosciutto); ¼ cup chopped pitted olives; ¼ cup crumbled feta, fresh goat cheese, or grated Parmesan; ¼ cup chopped parsley, basil, oregano, tarragon, or a combination; Finely grated zest of 1 lemon; Salt and black pepper to taste

  4. Step 4.

    Serve at room temperature.

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