Effortless Pasta Salad Weekend (Print Version)
# Ingredients:
01 -
450 g bowties or rotini noodles
02 -
170 g cherry tomatoes, sliced in half
03 -
130 g cucumber, chopped up
04 -
75 g diced red pepper
05 -
70 g black olives, cut up
06 -
65 g red onion, minced
07 -
130 g mozzarella or cheddar chunks
08 -
60 g slices of pepperoni or salami, if you want
09 -
15 g chopped basil or parsley
→ Dressing
10 -
180 ml store-bought Italian dressing
11 -
15 ml Dijon mustard for a bite
12 -
15 ml splash of red wine vinegar
13 -
2.5 ml garlic powder
14 -
Salt, as much as you like
15 -
Ground black pepper, your call
# Instructions:
01 -
Stick the whole thing in the fridge for one hour at least. Give it a final toss, taste, and see if you want a little more dressing.
02 -
Drizzle the dressing over your loaded bowl. Turn everything gently until it’s all coated and shiny.
03 -
Drop in your cooled pasta, all the veggies, the cheese pieces, any meat slices if they're in, and a sprinkle of fresh herbs. Make sure that bowl’s big enough.
04 -
Stir up Italian dressing, Dijon, vinegar, garlic powder, salt, and pepper in a bowl. Mix until it looks smooth.
05 -
Dice the onions, pepper, cucumber, olives, and tomatoes. Cut cheese into cubes. Slice up your meat too, if you’re using it.
06 -
Fill a big pot with salted water, bring to a boil, then add your pasta. Cook just till it’s got a little bite. Drain, then rinse with cold water so it stops cooking. Let it drain well.
# Notes:
01 -
Let it hang out in the fridge overnight so everything gets even tastier.
02 -
If things dry out, splash in more dressing right before you serve.
03 -
Gluten-free noodles switch this to gluten-free easy.