Greek Pasta Salad

A light pasta salad packed with veggies.

If you want pans that heat evenly and clean easily, this is the newer Ninja set I recommend.

All nutrition facts are AI generated and approximate.

Ingredients

• 1 (12 oz) box Barilla tri-color rotini
• 2 oz salami (chopped)

Veggies

• 3 mini cucumbers (sliced)
• 1 pt grape tomatoes (cut in halves)
• 4 mini sweet peppers (sliced)
• 1 small red onion (diced)
• 1 (2.75 oz) can sliced black olives

Dressing

• ½ cup olive oil
• ¼ cup apple cider vinegar
• 1 Tbs Dijon mustard
• 2 tsp oregano
• 2 tsp garlic powder
• 2 tsp salt
• ½ tsp pepper
• 1 Tbs honey

Directions

1. Bring a large pot of heavily salted water to a boil.
2. While waiting for the water, chop veggies and add to a large bowl. Chop salami and add to the bowl.
3. Add pasta to boiling water and cook until al dente, about 7–9 minutes.
4. Drain pasta and rinse with cold water. Add pasta to the veggies.
5. In a smaller bowl, whisk together dressing ingredients.
6. Add dressing to pasta and veggies and toss.
7. This recipe may be served right away, but is best chilled for 2 hours.

Notes

• Cook to al dente: Firm rotini holds its shape in the salad and won’t turn mushy after chilling.
• Rinse cold: Rinsing the drained pasta under cold water stops the cooking and cools it so the dressing doesn’t slide off.
• Chill to meld: At least 2 hours (best overnight) lets the veggies and dressing come together.
• Refresh leftovers: Pasta soaks up dressing as it sits—toss with a splash of olive oil or vinegar before serving again.
• Make it heartier: The salami adds savory bite; leave it out for a vegetarian version.

Why This Works

• Cold rinse firms the pasta: Stopping the carryover cooking keeps the rotini springy so it stands up to the veggies.
• Dijon emulsifies: Whisking mustard into the oil and vinegar helps them bind into a dressing that coats instead of separating.
• Honey balances the acid: A spoonful of honey softens the sharp apple cider vinegar for a rounded, tangy-sweet dressing.
• Chilling marries flavors: Resting in the fridge lets the pasta absorb the dressing and the vegetables season through.