Addictive Crack Pasta Salad
A zesty summer pasta salad with crisp vegetables, tangy Italian dressing, and garlicky charm. Light, colorful, and endlessly craveable—it’s the perfect make-ahead side for barbecues or quick lunches.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings
- Category: salads
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
8 oz short pasta (elbow macaroni or rotini)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely chopped
1/2 cup black olives
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp garlic powder
1 tsp Dijon mustard
1 tsp sugar
1 tbsp fresh lemon juice
Salt and black pepper to taste
1/4 cup fresh parsley, chopped
Instructions
Boil pasta according to package instructions; drain and let cool.
In a large bowl, mix cherry tomatoes, cucumber, red onion, and black olives.
In a separate bowl, whisk olive oil, red wine vinegar, garlic powder, Dijon mustard, sugar, lemon juice, salt, and pepper to create a dressing.
Combine cooled pasta, vegetables, and dressing; stir until evenly coated.
Chill for at least 30 minutes before serving. Garnish with fresh parsley.
Notes
Chilling enhances flavor absorption. For tangy brightness, add a splash of lemon juice before serving.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Substitute gluten-free pasta or fresh herbs like basil for variations.