½ cup olive oil
¼ cup red wine vinegar
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tsp honey or sugar
2 garlic cloves, minced
1 tsp Italian seasoning
Salt & pepper to taste
(Optional add-ins: pepperoni, salami, grilled chicken, feta cheese, or avocado!)
👩🍳 Step-by-Step Instructions
1️⃣ Cook the Pasta
Boil pasta in salted water until al dente. Drain and rinse with cold water to stop cooking.
2️⃣ Chop the Veggies
Prep all vegetables and cheese.
3️⃣ Make the Dressing
Whisk together olive oil, vinegar, lemon juice, Dijon, honey, garlic, Italian seasoning, salt & pepper.
4️⃣ Assemble the Salad
In a large bowl, combine pasta, veggies, cheese, and herbs.
Pour dressing over and toss gently to coat.
Chill for 1+ hour (best if flavors meld overnight!).
💡 Pro Tips for the Best Pasta Salad
🔸 Undercook pasta slightly – It softens as it sits in dressing.
🔸 Drain veggies well – Prevents a watery salad.
🔸 Double the dressing if you like it extra flavorful.
🔸 Add delicate ingredients last (avocado, fresh herbs) before serving.
🍽️ Serving Suggestions
✨ BBQ side dish – Perfect with grilled meats.
✨ Meal prep lunch – Stays fresh for days.
✨ Picnic essential – Travels well in a sealed container.
🤔 FAQ – Your Questions Answered!
Q: Can I use Greek yogurt in the dressing?
A: Yes! Replace half the oil with yogurt for a creamy twist.
Q: How long does it last?
A: 4-5 days in the fridge (without avocado).
Q: Can I make it gluten-free?
A: Yes! Use gluten-free pasta and check dressing ingredients.
