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Fresh Easter Pasta Salad

A vibrant and refreshing pasta salad featuring crunchy vegetables and a zesty lemon-olive oil dressing, perfect for spring celebrations and gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz pasta (your choice, such as fusilli or rotini) Cook according to package instructions until al dente.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers, diced (various colors) Feel free to use a variety of bell pepper colors!
  • 1/2 cup red onion, finely chopped
  • 1 cup mozzarella balls or diced cheese Can substitute with Halal-friendly feta cheese.
  • 1/2 cup olives, sliced
  • 1/4 cup fresh parsley, chopped
Dressing Ingredients
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • to taste Salt and pepper

Method
 

Preparation
  1. Begin by boiling water in a large pot. Once boiling, add your chosen pasta. Cook according to package instructions until al dente, usually around 8-10 minutes. Drain and let cool slightly.
  2. While the pasta is cooking, chop your cherry tomatoes, cucumber, bell peppers, and red onion.
Mixing
  1. In a large mixing bowl, combine your cooled pasta, chopped vegetables, mozzarella, and olives.
Making the Dressing
  1. In a small jar or bowl, combine olive oil, lemon juice, and a pinch of salt and pepper. Shake or whisk until well blended.
Combining
  1. Pour the dressing over the pasta salad and gently toss to combine, ensuring everything is evenly coated.
Garnishing and Serving
  1. Top with chopped parsley for added flavor and color.
  2. For the best taste, let it sit in the refrigerator for about 30 minutes before serving.

Notes

Best served fresh; store in an airtight container for up to 3 days, leaving off the dressing until ready to eat. Reheat in microwave for 30-40 seconds if desired.