Easy Picnic Pasta Salad (Printable Version)

A vibrant pasta dish tossed with fresh veggies and zesty Italian dressing, great for summer outdoor meals.

# Ingredient List:

→ Pasta

01 - 12 oz short pasta (rotini, fusilli, or penne)

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup yellow bell pepper, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup black olives, sliced

→ Cheese

08 - 3/4 cup mozzarella pearls or diced mozzarella

→ Herbs

09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon fresh basil, chopped

→ Italian Dressing

11 - 1/3 cup extra-virgin olive oil
12 - 3 tablespoons red wine vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 clove garlic, minced
15 - 1/2 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

# How-To Steps:

01 - Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to cool completely.
02 - In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until well combined.
03 - In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, black olives, and mozzarella.
04 - Pour the dressing over the salad and toss until all ingredients are evenly coated.
05 - Add parsley and basil to the dressed salad and toss again to distribute evenly.
06 - Refrigerate for at least 30 minutes before serving to allow flavors to meld and develop.
07 - Taste the salad and adjust seasoning with additional salt, pepper, or vinegar as needed before serving.

# Expert Tips:

01 -
  • It actually tastes better after sitting in the fridge, so you can make it hours ahead without stress.
  • The vegetables stay crisp and the pasta doesn't get mushy if you rinse it properly, which I learned the hard way.
  • Kids and adults both reach for seconds, which means less food waste and genuine happiness on the picnic blanket.
02 -
  • Rinsing the pasta in cold water is the difference between salad and a clumpy mess—don't skip it even though it feels wasteful.
  • If you dress the pasta while it's still warm, it will absorb the dressing and become mushy by the time you serve it, so patience with the cooling step actually matters.
03 -
  • Keep the dressing slightly aggressive on salt and vinegar because the pasta will mellow these flavors as it sits.
  • If you're bringing this somewhere without refrigeration, pack the mozzarella separately and toss it in just before serving so it doesn't get warm and oily.
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