Basic Pasta Salad

Ingredients

• 8 ounces elbow macaroni, penne, orzo, rotelle, farfalle, or orecchiette
• Hide ingredients for ½ cup Vinaigrette, made with fresh herbs or grated tomato, Pesto, Sun-Dried Tomato Pesto, or Romesco Sauce 1 ½ cup Vinaigrette, made with fresh herbs or grated tomato, Pesto, Sun-Dried Tomato Pesto, or Romesco Sauce (opens in new tab) ½ cup Vinaigrette, made with fresh herbs or grated tomato, Pesto, Sun-Dried Tomato Pesto, or Romesco Sauce
  • 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