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Easy Juicy Tomato Pasta Salad

This easy pasta salad recipe is the perfect crowd-pleaser for summer gatherings, picnics, and potlucks. Bursting with juicy tomatoes, fresh basil, and colorful vegetables, it's a vibrant side dish that comes together in minutes and can be made ahead for easy entertaining.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 oz short pasta (rotini, penne, or farfalle)
  • 2 cups cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, any color, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup fresh basil leaves, chopped
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • Salt and black pepper to taste
  • 1/2 cup crumbled feta cheese (optional)

Method
 

Instructions
  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
  2. While pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion.
  3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to create the dressing.
  4. In a large bowl, combine the cooled pasta, tomatoes, cucumber, bell pepper, red onion, and fresh basil.
  5. Pour the dressing over the pasta salad and toss gently to combine. If using feta cheese, fold it in at this stage.
  6. Refrigerate for at least 30 minutes to allow flavors to meld. For best results, make ahead and chill for 2-4 hours before serving.

Notes

Use short pasta shapes with ridges or spirals to hold the dressing better. Don't overcook the pasta - al dente texture prevents mushiness. Chill the salad thoroughly before serving for maximum flavor. Add fresh herbs just before serving to maintain their bright flavor.