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Easy Budget-Friendly Summer Pasta Salad Recipe for Big Groups

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A quick, affordable, and crowd-pleasing summer pasta salad perfect for big groups, featuring fresh veggies and a tangy dressing that holds up well even hours later.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni or rotini pasta
  • 2 cups cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped (optional)
  • 1 cup canned black olives, sliced
  • 1 cup shredded cheddar or mozzarella cheese (optional)
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or sugar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Optional add-ins: 1/2 cup chopped fresh basil or parsley, 1 cup cooked shredded rotisserie chicken, 1/2 cup toasted pine nuts or sunflower seeds

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound (450g) of pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it quickly. Set aside to drain completely.
  3. While the pasta cooks, halve the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and slice the olives. Chop fresh herbs if using.
  4. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, and dried oregano. Season with salt and pepper to taste. Adjust sweetness or acidity as preferred.
  5. In a large mixing bowl, add the cooled pasta, prepared vegetables, olives, and cheese if using. Pour the dressing over and toss gently but thoroughly to coat everything evenly.
  6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving to allow flavors to meld.
  7. Just before serving, stir the salad again. Taste and add extra salt, pepper, or a splash of vinegar if needed. Garnish with fresh herbs or toasted nuts if desired.

Notes

Do not overcook pasta; rinse under cold water to stop cooking and prevent sticking. Toss gently to avoid bruising veggies. Prep veggies ahead but keep refrigerated separately. Salad tastes better after chilling for a few hours or overnight. Add delicate ingredients like fresh herbs or nuts just before serving. For vegan version, omit cheese and replace honey with maple syrup or agave nectar. For gluten-free, use certified gluten-free pasta or spiralized zucchini noodles.

Nutrition

Keywords: pasta salad, summer recipe, budget-friendly, crowd-pleaser, easy pasta salad, picnic dish, potluck recipe, quick pasta salad

Find it online: https://sweetstirring.com/easy-budget-friendly-summer-pasta-salad-recipe-for-big-groups/