Top Pasta Memorial Day (Printable Version)
Bright pasta loaded with crunchy veggies, herbs, and cheese—a chill choice for picnics or hanging out outside.
# What You'll Need:
01 -
450 g bowtie or rotini noodles
02 -
170 g halved cherry tomatoes
03 -
130 g diced cucumber
04 -
75 g diced red bell pepper
05 -
70 g sliced black olives
06 -
65 g finely chopped red onion
07 -
130 g cubed mozzarella or cheddar
08 -
60 g slices of pepperoni or salami (use if you want)
09 -
15 g chopped basil or fresh parsley
→ Dressing
10 -
180 ml bottled Italian dressing
11 -
15 ml red wine vinegar
12 -
15 ml Dijon mustard
13 -
2.5 ml garlic powder
14 -
Salt, sprinkle to taste
15 -
Black pepper, add as you like
# Step-by-Step Guide:
01 -
Boil plenty of salted water in a big pot. Drop in the pasta and cook till just tender, like the box says. Rinse with cold water so it cools off, then drain it well.
02 -
Slice up cherry tomatoes, chop red onion, dice cucumber and bell pepper, and slice the olives. Cube your cheese too. If using meat, chop the pepperoni or salami into smaller pieces.
03 -
Mix Italian dressing, mustard, vinegar, garlic powder, a pinch of salt, and some pepper in a bowl. Stir until blended.
04 -
Toss the chilled pasta, veggies, cubed cheese, herbs, and meat (if you're adding it) into a roomy bowl.
05 -
Pour your dressing over everything and give it a really good mix so it's all coated.
06 -
Pop it in the fridge for at least an hour. Give it another toss before eating, and add a splash more dressing or seasoning if you want.
# Additional Notes:
01 -
Letting it sit in the fridge overnight helps the flavors soak in.
02 -
If it looks dry later, add a bit more dressing right before eating.
03 -
Swap in gluten-free noodles if you don’t want any gluten.