This is my go to pasta salad when I need to put together something quickly. It is the basic of the basics of a pasta salad. Pasta, vegetables and a vinaigrette dressing. It is easy to make, easy to vary depending on what you have in the fridge, and it will last for about five days in the fridge in an airtight container.

On weeks when I know I will be busy at work, I make a big batch of pasta salad on Sunday night, divide the salad in five smaller containers and lunch is prepared for the whole week.

No waste cooking

Check what you have in the fridge and crisper drawer to decide what you are adding into your salad tonight. Start with the basics, some kind of pasta, perhaps even leftover pasta, a few tired looking tomatoes, some lettuce that is at its end, mix it in a bowl, and it does not need to go to waste.

Freezable

Once you have put the salad together, it does not freeze very well. However if you already have leftover pasta in the freezer, this is a good dish to use it for. Especially if you plan to take it to a picnic. Add the pasta frozen from the beginning, and let it thaw before your picnic lunch.

Pasta salad variations

I have a few more variations of pasta salads. My Mediterranean version, adds sun-dried tomatoes instead of fresh tomatoes, and the addition of black olives and feta cheese, will make this salad remind you of a sunny lunch along the Mediterranean. Looking for something more creamy, there is a Creamy salmon version as well as a Creamy tuna version that is a version of what I put in a Sushi bowl.

Print Recipe

Basic pasta salad

This is my go to pasta salad, when I need to put together something quickly and feel full at the end of the meal.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Lunch

Cuisine: Italian

Keyword: pasta, salad

Servings: 6 portions

Ingredients

• 350 g uncooked pasta
• 1 cucumber
• 1 shallot or two small
• 200 g canned corn
• 250 g tomatoes plum or cherry
• 200 g fresh spinach

Optional

• 250 g fresh mozzarella

Vinaigrette dressing

• 6 tbsp olive oil
• 2 tsp dried oregano
• 2 pinch of salt
• 2 tbsp red balsamic vinegar

Creamy Mustard dressing

• 2 tbsp Turkish yogurt
• 1 tsp mayonnaise
• 1 tsp Dijon mustard
• A pinch of salt

Instructions

• Cook the pasta according to instructions on package.
• Drain the pasta in a colander. Then rinse in cold water which will help speed up the process of mixing the salad. This step can be done the day before to keep in an airtight container in the fridge overnight.
• Slice and quarter the cucumber.
• Peel and dice the shallots.
• Open and drain the canned corn.
• Rinse and drain the spinach.
• Cut tomatoes in half.
• Mix all vegetables with the pasta and set aside.

Dressing

• Pick one of your dressings.
• Mix all ingredients.
• Taste and add more seasoning as necessary.
• Pour dressing over the pasta salad. Mix well before serving.

Notes

Planning ahead and cook extra pasta earlier in the week to use for your pasta salad later. Pasta freezes well in an airtight container or last in the fridge for up to a week. 

For a more colourful salad, you can use yellow, orange and green tomatoes