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Easy Big-Batch Summer Pasta Salad Recipe for Feeding Twelve

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A fresh, vibrant, and easy-to-make pasta salad perfect for feeding a crowd of twelve. This recipe combines crisp veggies, tangy dressing, and al dente pasta for a crowd-pleasing summer dish.

Ingredients

Scale
  • 1 pound (450g) rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 cup black olives, sliced (optional)
  • 1 cup feta cheese, crumbled
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced (optional)
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon honey or maple syrup

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound (450g) of pasta and cook according to package instructions until al dente, about 8-10 minutes. Taste to be sure it’s firm but not hard. Drain in a colander and rinse under cold water to stop cooking and cool the pasta down. Drain well and transfer to a large mixing bowl.
  2. While the pasta cooks, halve 1 cup cherry tomatoes, dice 1 large cucumber, chop 1 red bell pepper, finely chop 1 small red onion, and slice 1 cup black olives. Add all to the bowl with the pasta.
  3. In a small bowl, whisk together ⅓ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon honey, and a pinch of salt and pepper. Taste and adjust seasoning if needed.
  4. Pour the dressing over the pasta and veggies. Toss gently but thoroughly to combine. Add 1 cup crumbled feta cheese and ¼ cup chopped parsley plus 2 tablespoons chopped basil. Toss lightly again, being careful not to break up the feta too much.
  5. Cover the bowl and refrigerate for at least 1 hour to allow flavors to mingle. Before serving, give it a gentle toss and adjust salt and pepper if needed.

Notes

Do not overcook the pasta; al dente is best. Rinse pasta with cold water to stop cooking and prevent clumping. Prep veggies uniformly for balanced bites. Whisk dressing thoroughly for better coating. Adjust seasoning after chilling. Salad holds well overnight and flavors improve with rest. Add a splash of pasta water if salad seems dry. For vegan version, omit feta and use maple syrup instead of honey. Gluten-free pasta can be used for gluten sensitivities.

Nutrition

Keywords: pasta salad, summer recipe, big batch, crowd-pleaser, easy pasta salad, potluck recipe, healthy pasta salad

Find it online: https://freshforkful.com/easy-big-batch-summer-pasta-salad-recipe-for-feeding-twelve-perfectly/