If you’re looking for a vibrant, fresh, and utterly delicious dish to brighten up any meal or gathering, this Colorful Pasta Salad with Cherry Tomatoes, Cucumber, and Bell Peppers Recipe is an absolute must-try. Bursting with crisp veggies, creamy dressing, and just the right amount of seasoning, it’s a crowd-pleaser that balances flavors and textures perfectly. Whether it’s a quick lunch, a picnic side, or a potluck star, this pasta salad brings that sunny, cheerful vibe to your plate every time.
Ingredients You’ll Need
This recipe shines because of its simple but essential ingredients, each adding a unique splash of flavor, texture, or color. From the juicy burst of cherry tomatoes to the refreshing crunch of cucumber, every component plays a crucial role in making this dish so delightful.
- 8 oz elbow macaroni or rotini pasta: The perfect shape to hold the dressing and mingle with veggies.
- 1 cup cherry tomatoes, halved: Adds juicy sweetness and vibrant red color.
- 1 cup cucumber, diced: Brings a refreshing crunch and lightness.
- 1/2 cup red bell pepper, diced: Offers crispness and a beautiful pop of color.
- 1/4 cup red onion, thinly sliced: Gives a subtle sharp bite to balance the salad.
- 1/4 cup black olives, sliced (optional): Adds a salty depth for a Mediterranean flair.
- 1/4 cup fresh parsley, chopped: Brightens the dish with a fresh herbal note.
- 1/2 cup mayonnaise (or Greek yogurt for a healthier option): Creates a creamy, luscious dressing base.
- 2 tablespoons olive oil: Enhances richness and helps marry the flavors.
- 1 tablespoon white wine vinegar (or apple cider vinegar): Adds just the right tang to lift the salad.
- 1 teaspoon Dijon mustard (optional): Imparts a subtle zing and depth.
- Salt and pepper, to taste: Essential for seasoning every bite perfectly.
- 1 teaspoon dried oregano or Italian seasoning: Infuses a warm, herby aroma.
- 1/4 cup shredded cheddar cheese (optional): For an extra layer of cheesy goodness.
How to Make Colorful Pasta Salad with Cherry Tomatoes, Cucumber, and Bell Peppers Recipe
Step 1: Cook the Pasta Perfectly
Start by bringing a large pot of salted water to a boil. Cook your elbow macaroni or rotini pasta according to package instructions until it’s just al dente—tender but with a slight bite. Once cooked, drain the pasta and rinse it well under cold water. This stops the cooking process and cools the pasta nicely for your salad. Let it drain thoroughly so there’s no excess water weighing down your dish.
Step 2: Prepare Your Fresh Veggies
While the pasta cooks, chop up the cherry tomatoes, cucumber, and red bell pepper into bite-sized pieces. Thinly slice the red onion to add a gentle sharpness without overpowering. If you’re including black olives, slice those too. Having all your fresh ingredients prepped and ready makes assembling this pasta salad a breeze.
Step 3: Whisk Together the Creamy Dressing
In a small bowl, combine the mayonnaise (or Greek yogurt if you’re going for a lighter twist), olive oil, white wine vinegar (or apple cider vinegar), and Dijon mustard if you like that tangy kick. Season with salt, pepper, and dried oregano or Italian seasoning. Whisk everything together until you get a smooth, flavorful dressing that will beautifully coat the pasta and veggies.
Step 4: Toss Everything to Perfection
In a large serving bowl, add the cooled pasta and your chopped vegetables. Pour the dressing on top and gently toss everything together until every bit is coated in that creamy, tangy dressing. This is the moment where all the flavors start to marry and come alive.
Step 5: Chill and Garnish
For the best flavor, refrigerate your colorful pasta salad for at least an hour before serving. This chilling time lets the ingredients meld together and the dressing soak in. Just before serving, sprinkle freshly chopped parsley and shredded cheddar cheese on top for an inviting burst of color and richness.
How to Serve Colorful Pasta Salad with Cherry Tomatoes, Cucumber, and Bell Peppers Recipe
Garnishes
Adding fresh parsley or a sprinkle of shredded cheddar cheese elevates the look and taste, giving the salad an inviting finish. You might also try a few torn basil leaves for an herbal twist or a pinch of red pepper flakes if you want a little heat.
Side Dishes
This pasta salad pairs beautifully with grilled chicken, fish, or even as a hearty side to your favorite barbecue spread. It’s also fantastic alongside crusty bread or stuffed into pita pockets for a light and colorful meal on the go.
Creative Ways to Present
For a fun twist, serve the pasta salad in hollowed-out bell peppers or small glass jars for picnics and parties. You can also layer it with other fresh ingredients like baby spinach or arugula to add extra greens and texture.
Make Ahead and Storage
Storing Leftovers
This Colorful Pasta Salad with Cherry Tomatoes, Cucumber, and Bell Peppers Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to maintain freshness and prevent the pasta from drying out or absorbing other fridge odors.
Freezing
Freezing this pasta salad isn’t recommended because the fresh vegetables and creamy dressing can become watery and lose their crisp texture upon thawing. It’s best enjoyed fresh or within a few days of making it.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t necessary. If you prefer it slightly warmer, just let it sit out of the fridge for 15–20 minutes before serving.
FAQs
Can I use a different type of pasta for this salad?
Absolutely! While elbow macaroni or rotini works best because they hold the dressing well, you can try farfalle, penne, or even small shells for different textures.
Is there a dairy-free way to make this pasta salad?
Yes! Simply swap out the mayonnaise for a dairy-free alternative or use a vinaigrette-based dressing. Skip the cheese or use a plant-based cheese substitute to keep it dairy-free.
How long ahead can I prepare this pasta salad?
You can prepare it up to a day in advance. Just keep it refrigerated and add fresh herbs or cheeses right before serving to keep everything tasting bright and fresh.
Can I add protein to make this a more substantial meal?
Definitely! Grilled chicken, canned tuna, chickpeas, or even crispy bacon bits make delicious protein additions that complement the flavors beautifully.
What’s the best way to keep the vegetables crunchy?
Drain your chopped vegetables well and add them right before serving if you want to maximize crunch. Storing the salad chilled and not over-mixing also helps keep that crisp texture.
Final Thoughts
This Colorful Pasta Salad with Cherry Tomatoes, Cucumber, and Bell Peppers Recipe is one of those dishes that never fails to impress with its bright flavors and inviting colors. It’s a jubilant celebration of fresh ingredients coming together in creamy, tangy harmony, perfect for any meal or occasion. Trust me, once you make it, you’ll find yourself reaching for this easy, satisfying recipe again and again!
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Colorful Pasta Salad with Cherry Tomatoes, Cucumber, and Bell Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 to 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This refreshing and colorful Pasta Salad is a perfect dish for warm weather gatherings, picnics, or quick weeknight meals. Combining tender elbow macaroni or rotini pasta with fresh cherry tomatoes, cucumber, red bell pepper, and olives, this salad is tossed in a creamy homemade dressing featuring mayonnaise, olive oil, and a touch of tangy vinegar. Enhanced by subtle herbs and optional cheddar cheese, this easy-to-make pasta salad is chilled to meld flavors, resulting in a delicious and satisfying side or light meal.
Ingredients
Pasta
- 8 oz elbow macaroni or rotini pasta
Vegetables
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup black olives, sliced (optional)
- 1/4 cup fresh parsley, chopped
Dressing
- 1/2 cup mayonnaise (or Greek yogurt for a healthier option)
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar (or apple cider vinegar)
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
- 1 teaspoon dried oregano or Italian seasoning
Optional Toppings
- 1/4 cup shredded cheddar cheese (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni or rotini pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Allow it to drain thoroughly.
- Prepare the vegetables: While the pasta cooks, halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, and slice the black olives if using. Set all the chopped vegetables aside.
- Mix the dressing: In a small bowl, whisk together the mayonnaise (or Greek yogurt), olive oil, white wine vinegar (or apple cider vinegar), Dijon mustard if using, salt, pepper, and dried oregano or Italian seasoning. Taste and adjust the seasoning as desired.
- Combine pasta and vegetables: In a large bowl, add the cooled and drained pasta along with the chopped vegetables. Pour the prepared dressing over the mixture and toss everything together until the pasta and vegetables are evenly coated with the dressing.
- Chill and garnish: Refrigerate the pasta salad for at least one hour to allow the flavors to meld together. Before serving, sprinkle chopped fresh parsley and shredded cheddar cheese on top if desired for added freshness and flavor.
Notes
- For a healthier alternative, substitute mayonnaise with Greek yogurt.
- Feel free to add your favorite veggies such as diced carrots, celery, or green onions.
- The pasta salad can be made a day ahead to deepen the flavors.
- Use gluten-free pasta to make this recipe gluten-free.
- Dijon mustard adds a nice tang but can be omitted if preferred.
- Keep the salad refrigerated and consume within 2-3 days for optimal freshness.
