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Nagi's Big Easy Pasta Salad

Nagi's Big, Easy Pasta Salad

This bold and easy pasta salad is packed with fresh vegetables, herbs, and a tangy Italian dressing. Ready in about 25 minutes, it’s perfect for meal prep, potlucks, or as a satisfying main with added protein.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Dish, Salad
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g rotini or fusilli pasta
  • 120 ml Italian dressing
  • 1 tsp Dijon mustard
  • 1 pinch dried oregano
  • salt and black pepper to taste
  • 200 g cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/2 cup olives (black or Kalamata), halved
  • 1 cooked chicken breast, diced or shredded (optional)
  • 50 g Parmesan cheese, finely grated
  • 1 handful fresh parsley, chopped

Equipment

  • large pot
  • colander
  • mixing bowl
  • knife
  • cutting board

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions.
  2. Drain the pasta and rinse under cold water to stop cooking. Shake well and let drain for 2–3 minutes.
  3. In a small bowl, whisk together Italian dressing, Dijon mustard, oregano, salt, and pepper. Reserve some for later.
  4. Prepare the vegetables by halving tomatoes, dicing cucumber, slicing onion, and halving olives.
  5. In a large bowl, combine pasta, vegetables, and optional chicken. Add most of the dressing and toss well.
  6. Add grated Parmesan and chopped parsley. Toss gently to combine.
  7. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  8. Before serving, toss with reserved dressing and adjust seasoning if needed. Serve cold.

Notes

Reserve some dressing to refresh the salad before serving. For a lighter version, use reduced-fat dressing and skip cured meats. Add avocado just before serving to prevent browning. Store in the fridge for up to 4–5 days.