Pasta Salad
A refreshing pasta salad with juicy grapes, cherry tomatoes, and a tangy dressing. Optional chicken adds protein for a versatile, flavorful dish perfect for any occasion!
Equipment
- Large pot To cook the pasta.
- Colander For draining and rinsing the pasta.
- Cutting Board For chopping vegetables, grapes, and optional chicken
- Sharp knife To slice and dice ingredients.
- Measuring Cups and Spoons For accurate measurements of pasta, dressing ingredients, and add-ins.
- Mixing bowls One large bowl for assembling the salad and a smaller one for preparing the dressing.
- Whisk or Fork To mix the dressing.
- Tongs or salad servers To toss and serve the salad.
Ingredients
Salad
- 3 cups cooked pasta rotini, bowtie, or penne work well
- 1 cup red seedless grapes halved
- 1 cup cherry or grape tomatoes halved
- 1/2 cup diced cucumber
- 1/4 cup thinly sliced red onion
- 1/4 cup crumbled feta cheese optional
- 1/4 cup chopped fresh parsley or basil
- 1 cup cooked shredded, or grilled chicken (optional)
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey or maple syrup for a vegan option
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
Cook the Pasta
- Cook the pasta according to package instructions. Drain, rinse with cold water, and set aside to cool.
Prepare the Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, honey, Dijon mustard, minced garlic, salt, and pepper until well combined.
Assemble the Salad
- In a large mixing bowl, combine the cooked pasta, grapes, tomatoes, cucumber, red onion, and feta cheese (if using). Add the cooked chicken if you’re including it.
Toss with Dressing
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Garnish and Serve
- Sprinkle with fresh parsley or basil for a burst of flavor and color.
- Serve immediately or chill in the refrigerator for 30 minutes for a refreshing, cold pasta salad.
Tried this recipe?Let us know how it was!
