Tangy Italian-style pasta salad
Adapted from FOOD-039's existing measured method; vegetables and seasoning amounts are newly specified to replace the placeholder ingredient field.
- YIELD
- 8 side servings
- PREP / WAIT
- 20 minutes, plus 1 hour chilling
- COOK
- 10–12 minutes, or pasta package time
Ingredients
- 1 lb dry short pasta, such as rotini
- 1 tbsp fine salt for the pasta water
- 1/3 cup olive oil
- 3 tbsp red-wine vinegar
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp fine salt for the dressing, plus more to taste
- 1 cup diced cucumber
- 1 cup diced bell pepper
- 1/2 cup cubed or crumbled cheese (optional)
Method
- Bring a large pot of water to a boil, add the 1 tbsp salt, and cook pasta until just tender according to its package.
- Drain, rinse briefly with cool water for this cold salad, and drain thoroughly so water does not dilute the dressing.
- Whisk oil, vinegar, mustard, Italian seasoning, garlic powder, pepper and the 1/4 tsp dressing salt.
- Toss pasta with dressing, cucumber, pepper and optional cheese. Refrigerate 30–60 minutes; toss again and taste before adding more salt.
- Serve chilled. If the pasta has absorbed the dressing, loosen a portion with 1–2 tsp water or vinegar to taste.
Notes & storage
- Preserves FOOD-039's one-pound pasta and dressing formula. The two cups of vegetables are now specified as a practical example.
- Refrigerate promptly at 40°F or below and use within 3–4 days.