Easy Pasta Salad: The Perfect Recipe for Summer

Cinnamon breakfast muffins: the very words conjure up images of cozy mornings, the aroma of warm spices filling the air, and a delightful treat to kickstart your day. But these aren’t just any muffins; they’re a little bite of happiness, a comforting classic that has graced breakfast tables for generations.

While the exact origins of the muffin are debated, their popularity exploded in the 19th century, evolving from simple quick breads to the diverse and delicious variations we enjoy today. The addition of cinnamon, a spice prized for its warm, sweet flavor and believed to have originated in Sri Lanka, elevates these muffins to something truly special. It’s a flavor combination that’s both familiar and exciting, a comforting hug in every bite.

What is it about cinnamon breakfast muffins that makes them so irresistible? Perhaps it’s the perfect balance of sweet and spice, the soft, tender crumb that melts in your mouth, or the satisfyingly crunchy streusel topping that adds a delightful textural contrast. Or maybe, just maybe, it’s the sheer convenience of having a delicious and satisfying breakfast ready in minutes. Whatever the reason, these muffins are a guaranteed crowd-pleaser, perfect for a quick weekday breakfast, a leisurely weekend brunch, or a sweet treat any time of day. Get ready to bake up a batch of pure comfort!

this Recipe

Ingredients:

• 1 pound pasta (rotini, penne, or farfalle work great!)
• 1 cup cherry tomatoes, halved
• 1 cucumber, peeled, seeded, and diced
• 1/2 red onion, thinly sliced
• 1/2 cup black olives, sliced
• 4 ounces feta cheese, crumbled
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• Optional: 1/2 cup salami or pepperoni, diced
• Optional: 1/2 cup marinated artichoke hearts, quartered
• Optional: 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped

Cooking the Pasta

1. First things first, let’s get that pasta cooking! Fill a large pot with salted water. I always say, the water should taste like the sea! This helps season the pasta from the inside out. Bring the water to a rolling boil over high heat.
2. Once boiling, add the pasta. I’m using rotini today, but feel free to use your favorite short pasta shape. Penne and farfalle are also excellent choices. Stir the pasta to prevent it from sticking together.
3. Cook the pasta according to the package directions, but aim for al dente. This means it should be firm to the bite. Overcooked pasta will become mushy in the salad, and we definitely don’t want that! Usually, this takes about 8-10 minutes.
4. While the pasta is cooking, prepare an ice bath. This will stop the cooking process immediately and prevent the pasta from becoming overcooked. Simply fill a large bowl with ice and water.
5. Once the pasta is al dente, drain it immediately in a colander.
6. Immediately transfer the drained pasta to the ice bath. Let it sit for a minute or two, stirring occasionally, until it’s completely cooled. This is a crucial step for achieving the perfect pasta salad texture.
7. Drain the cooled pasta thoroughly. You can even pat it dry with paper towels to remove any excess water. This will prevent the dressing from becoming diluted.
8. Transfer the drained pasta to a large mixing bowl. Now we’re ready to add the veggies!

Preparing the Vegetables and Cheese

1. While the pasta is cooking and cooling, you can prep all the other ingredients. This will save you time and make the whole process much smoother.
2. Start with the cherry tomatoes. Wash them thoroughly and then halve them. I find that halving them is the perfect size for this salad, but you can quarter them if you prefer.
3. Next, peel the cucumber. I prefer to remove the seeds as well, as they can make the salad watery. To do this, cut the cucumber in half lengthwise and use a spoon to scrape out the seeds. Then, dice the cucumber into small, bite-sized pieces.
4. Thinly slice the red onion. Red onion adds a nice bite to the salad, but if you find it too strong, you can soak the slices in cold water for about 10 minutes to mellow the flavor.
5. Slice the black olives. You can use pre-sliced olives to save time, or slice them yourself. I prefer to slice them in half or thirds, depending on their size.
6. Crumble the feta cheese. Feta adds a salty and tangy flavor that complements the other ingredients perfectly. I like to use a block of feta and crumble it myself, but you can also buy pre-crumbled feta.
7. Chop the fresh basil leaves. Basil adds a fresh, herbaceous flavor to the salad. Make sure to wash and dry the basil leaves before chopping them.
8. If you’re using any of the optional ingredients, such as salami, artichoke hearts, or sun-dried tomatoes, prepare them now. Dice the salami, quarter the artichoke hearts, and chop the sun-dried tomatoes.

Making the Dressing

1. Now, let’s make the dressing! In a small bowl, whisk together the olive oil, red wine vinegar, and lemon juice. The lemon juice adds a bright, citrusy note that balances the richness of the olive oil.
2. Add the dried oregano and garlic powder. These spices add a savory flavor to the dressing. You can also add other herbs and spices to your liking, such as Italian seasoning, dried parsley, or red pepper flakes.
3. Season with salt and freshly ground black pepper to taste. Be sure to taste the dressing and adjust the seasoning as needed.
4. Whisk the dressing until it’s well combined. You can also use a jar with a lid to shake the dressing.

Assembling the Pasta Salad

1. Now comes the fun part – assembling the pasta salad! Add the cherry tomatoes, cucumber, red onion, black olives, feta cheese, and basil to the bowl with the pasta.
2. If you’re using any of the optional ingredients, add them now as well.
3. Pour the dressing over the pasta and vegetables.
4. Gently toss everything together until it’s well combined. Be careful not to overmix, as this can cause the pasta to break apart.
5. Taste the pasta salad and adjust the seasoning as needed. You may want to add more salt, pepper, or red wine vinegar.
6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This will allow the flavors to meld together and the pasta salad to chill.
7. The pasta salad can be stored in the refrigerator for up to 3-4 days. However, it’s best to eat it within the first 2 days, as the vegetables may start to wilt.

Serving Suggestions

This easy pasta salad is perfect for potlucks, picnics, barbecues, or any summer gathering. It’s also a great make-ahead lunch or dinner. You can serve it as a side dish or as a main course. Here are a few serving suggestions:

• Serve it with grilled chicken, fish, or steak.
• Serve it with a side of crusty bread.
• Add some grilled vegetables, such as zucchini, bell peppers, or eggplant.
• Top it with some toasted pine nuts or sunflower seeds.
• Serve it on a bed of lettuce.

Variations

This pasta salad is very versatile, and you can easily customize it to your liking. Here are a few variations:

• Add different vegetables, such as bell peppers, carrots, or celery.
• Use different types of cheese, such as mozzarella, provolone, or parmesan.
• Add different herbs, such as parsley, dill, or mint.
• Use a different type of vinegar, such as balsamic vinegar or apple cider vinegar.
• Add some protein, such as chickpeas, white beans, or grilled shrimp.
• Make it spicy by adding some red pepper flakes or a pinch of cayenne pepper.
• Add a touch of sweetness by adding a tablespoon of honey or maple syrup to the dressing.

Tips and Tricks

Here are a few tips and tricks for making the best pasta salad:

• Don’t overcook the pasta. Al dente pasta will hold its shape better in the salad.
• Cool the pasta completely before adding the other ingredients. This will prevent the vegetables from wilting.
• Don’t add the dressing until just before serving. This will prevent the pasta from absorbing too much dressing and becoming soggy.
• If you’re making the pasta salad ahead of time, add a little extra dressing, as the pasta will absorb some of it as it sits.
• Taste the pasta salad and adjust the seasoning as needed.
• Get creative and experiment with different ingredients to find your favorite combination.

Enjoy your delicious and easy pasta salad! I hope you love it as much as I do!

Conclusion:

This Easy Pasta Salad isn’t just another recipe; it’s a passport to effortless deliciousness! From its vibrant colors to its burst of fresh flavors, it’s a guaranteed crowd-pleaser that’s perfect for any occasion. I truly believe this recipe is a must-try because it’s incredibly versatile, quick to prepare, and satisfyingly delicious. It’s the kind of dish that will have everyone asking for seconds (and the recipe!).

But what truly sets this pasta salad apart is its adaptability. Feel free to experiment with different ingredients to create your own signature version. Craving something a little spicier? Add a pinch of red pepper flakes or a dash of your favorite hot sauce. Want to boost the protein? Grilled chicken, shrimp, or chickpeas would be fantastic additions. For a vegetarian twist, consider adding roasted vegetables like zucchini, bell peppers, or eggplant. The possibilities are truly endless!

Beyond the core ingredients, consider the serving options. This Easy Pasta Salad is fantastic as a standalone lunch or a light dinner. It also makes a wonderful side dish for barbecues, picnics, or potlucks. I personally love serving it alongside grilled salmon or chicken. For a more substantial meal, you could even toss in some crumbled feta cheese or mozzarella balls.

And don’t forget the dressing! While the recipe calls for a simple vinaigrette, you can easily customize it to your liking. Try adding a squeeze of lemon juice for extra brightness, a spoonful of Dijon mustard for a tangy kick, or a drizzle of honey for a touch of sweetness. You can even experiment with different herbs, such as basil, oregano, or thyme. The key is to taste as you go and adjust the flavors to your preference.

I’ve made this pasta salad countless times, and it’s always a hit. It’s the perfect solution for busy weeknights, impromptu gatherings, or any time you need a quick and easy meal. Plus, it’s a great way to use up leftover vegetables and herbs.

So, what are you waiting for? Grab your ingredients, put on some music, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. This Easy Pasta Salad is a recipe that you’ll be making again and again.

I’m so excited for you to try this recipe and experience the joy of creating something delicious and satisfying. Once you’ve made it, I’d love to hear about your experience! Did you make any modifications? What were your favorite additions? What did your family and friends think?

Please share your thoughts and photos in the comments below. I can’t wait to see your creations and hear your feedback. Happy cooking! I am confident that you will find this Easy Pasta Salad to be a new staple in your recipe collection. Enjoy!