Imagine a vibrant, refreshing dish that captures the essence of summer in every single bite - our Dijon Vinaigrette Pasta Salad is exactly that magical creation! This isn't just another boring pasta salad; it's a flavor explosion that combines crisp vegetables, perfectly cooked pasta, and a tangy Dijon dressing that will transport you to a sunny Italian countryside. Whether you're planning a picnic, a backyard barbecue, or simply craving a light and delicious meal, this recipe is about to become your new summer obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- Pasta (e.g., fusilli)
- Cherry tomatoes, halved
- Cucumber, diced
- Red bell pepper, diced
- Dijon mustard
- Olive oil
- Fresh parsley, chopped
- Salt
- Pepper
Instructions
- Begin by preparing all your ingredients. Rinse the cherry tomatoes under cold water and slice them in half. Peel the cucumber, then dice it into small, bite-sized pieces. Remove the seeds from the red bell pepper and dice it into small cubes. Finally, chop the fresh parsley finely and set it aside.
- Bring a large pot of salted water to a boil. Once boiling, add the fusilli pasta and cook according to the package instructions, usually around 8-10 minutes, or until al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the Dijon vinaigrette. In a small bowl, combine 3 tablespoons of Dijon mustard with 6 tablespoons of olive oil. Whisk together until the mixture is well combined and emulsified. Season with salt and pepper to taste. You can adjust the amount of mustard and oil according to your preference for tanginess and richness.
- Once the pasta is cooked, drain it in a colander and rinse it under cold water to stop the cooking process and cool it down. Allow the pasta to drain thoroughly.
- In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, and diced red bell pepper. Toss gently to mix the vegetables evenly with the pasta.
- Pour the Dijon vinaigrette over the pasta salad and toss gently to coat all the ingredients evenly. Make sure the pasta and vegetables are well-dressed with the vinaigrette.
- Finally, sprinkle the chopped fresh parsley over the pasta salad and give it one last gentle toss. Taste and adjust the seasoning with additional salt and pepper if necessary.
- Serve the summer pasta salad immediately or refrigerate it for about 30 minutes to allow the flavors to meld together. This salad can be served cold or at room temperature and is perfect for picnics, barbecues, or as a refreshing side dish.
Tips
- Always rinse your pasta with cold water after cooking to stop the cooking process and prevent clumping.
- For maximum flavor, let the pasta salad sit in the refrigerator for 30 minutes before serving to allow the vinaigrette to fully penetrate the ingredients.
- Use high-quality olive oil and Dijon mustard for the most robust vinaigrette flavor.
- Choose ripe, sweet cherry tomatoes for the best taste and color contrast.
- Feel free to customize the recipe by adding proteins like grilled chicken or feta cheese.
- For a gluten-free version, substitute regular pasta with gluten-free pasta.
- The salad tastes even better the next day, so don't worry about making it in advance!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 8g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
