EASY PASTA SALAD RECIPE

Soups and SaladsItalian
Written By Chef Gabriel G.

⏲ Prep time ⏲ Cooking time Difficulty level Portions

20 min 12 min ★☆☆☆☆ 6

Ingredients

Pasta & vegetables

•             Short pasta (fusilli, farfalle, penne) — 360 g (dry)

•             Cherry tomatoes, halved — 250 g

•             Cucumber, diced — 200 g

•             Red onion, finely sliced — 60 g

•             Bell pepper, diced — 150 g

•             Black olives, sliced — 60 g

•             Fresh basil, torn — 8 g

•             Fresh parsley, chopped — 10 g

Optional add‑ins

•             Feta cheese, crumbled — 120 g

•             Sweetcorn — 120 g

•             Cooked chicken — 200 g

•             Mozzarella pearls — 150 g

Dressing

•             Olive oil — 70 g

•             Lemon juice — 25 g

•             Red wine vinegar — 20 g

•             Dijon mustard — 8 g

•             Honey or sugar — 6 g

•             Garlic, minced — 6 g

•             Dried oregano — 2 g

•             Fine salt — 6 g

•             Black pepper — 2 g

Cooking instructions

1. Cook the pasta

  • Boil in salted water until just al dente.

  • Drain and rinse briefly under cold water to stop cooking.

  • Toss with a splash of olive oil so it doesn’t stick.

2. Prepare the vegetables

  • Chop everything into bite‑sized, even pieces so the salad eats cleanly.

3. Make the dressing

  • Whisk olive oil, lemon juice, vinegar, mustard, honey, garlic, oregano, salt, and pepper until emulsified.

4. Assemble

  • Combine pasta, vegetables, olives, and herbs.

  • Pour over the dressing and toss thoroughly.

  • Add feta or mozzarella if using.

  • Chill 20–30 minutes for flavours to meld.

Chef ’s Notes

•             Salt the pasta water well — it’s your main chance to season the pasta itself.

•             Balance acidity: if the salad tastes flat, add a splash more vinegar or lemon; if too sharp, add a touch more olive oil.

•             Texture matters: include something soft (cheese), something crunchy (pepper/cucumber), and something juicy (tomatoes).

•             Make‑ahead friendly: pasta absorbs dressing, so reserve 1–2 tablespoons to refresh before serving.

•             Variations: swap basil for dill, add capers, or use pesto instead of vinaigrette for a greener, richer version.

Chef Gabriel G.

Chef Gabriel G. is a culinary professional with over 25 years of experience in professional kitchens, bringing deep expertise from restaurants, hotels, and culinary training environments. Throughout his career, he has dedicated himself not only to cooking but also to sharing knowledge, developing menus, and mentoring the next generation of culinary professionals. His approach combines classical culinary foundations with modern techniques, focusing on precision, quality ingredients, and efficient kitchen practices.

Over the past two and a half decades, Chef Gabriel G. has worked in a variety of demanding culinary environments, including restaurants, hotel kitchens, and professional culinary operations. These experiences have given him a strong understanding of kitchen management, workflow optimization, and high-level food production.

He has been involved in menu creation and implementation, ensuring that dishes are not only flavorful but also operationally efficient and consistent in quality. His work has helped kitchens improve organization, maintain high standards, and deliver memorable dining experiences.

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