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.
Servings: 6 servings
Calories: 320kcal
Cost: 2
Equipment
- large pot
- colander
- mixing bowl
- knife
- cutting board
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
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions.
- Drain the pasta and rinse under cold water to stop cooking. Shake well and let drain for 2–3 minutes.
- In a small bowl, whisk together Italian dressing, Dijon mustard, oregano, salt, and pepper. Reserve some for later.
- Prepare the vegetables by halving tomatoes, dicing cucumber, slicing onion, and halving olives.
- In a large bowl, combine pasta, vegetables, and optional chicken. Add most of the dressing and toss well.
- Add grated Parmesan and chopped parsley. Toss gently to combine.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- 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.