Easy Pasta Salad 3 Delicious Ways

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Caprese Pasta Salad
Serves: 8
Preparation Time: 20 minutes

1lb orechiette pasta (round and shaped like a seashell)
1⁄2 cup pesto sauce
3 tbsp balsamic vinegar
1 cup small mozzarella balls
2 cups cherry tomatoes, halved
4-6 basil leaves, chopped

Cook pasta according to package directions. Drain in a colander and run under cold water to stop the cooking process. Transfer pasta to a large bowl and toss it with pesto sauce and balsamic vinegar until it’s evenly coated. Add small mozzarella balls, cherry tomatoes and basil leaves. Toss gently until the salad is well combined.
Enjoy immediately or store pasta salad in the refrigerator for 3-4 days.

BLT Pasta Salad
Serves: 8
Preparation time: 30 minutes

For the salad:
1lb farfalle pasta
4-6 slices thick-cut bacon, chopped
2 cups cherry tomatoes, halved
2 cups romaine lettuce, roughly chopped
1⁄2 red onion, finely diced

For the Italian dressing:
1⁄4 cup olive oil
3 tbsp red wine vinegar
1 tbsp lemon juice
1 clove garlic, minced
1⁄2 tbsp dried parsley
1⁄2 tsp dried oregano
1⁄2 tsp dried basil
salt and pepper to taste

Cook pasta according to package directions. Drain in a colander and run under cold water to stop the cooking process. In the meantime, cook bacon over medium-high heat until it becomes crispy. Transfer bacon to a plate lined with paper towel to drain. In a small bowl whisk olive oil, red wine vinegar, lemon juice, garlic, parsley, oregano and basil.
In a large bowl combine pasta, bacon, tomato, lettuce, red onion and dressing. Toss until well combined. This salad is best dressed just before serving. If you’re making it in advance, simply store the dressing separately and toss it 10 minutes before enjoying. This pasta salad can be stored in the refrigerator for 3-4 days.

Summer Vegetable Pasta Salad
Serves: 8
Preparation Time: 30 minutes

For the salad:
1lb rotini pasta
1⁄2lb green beans, trimmed and halved
1 summer squash, sliced
1 zucchini, sliced
1 red bell pepper, diced
1 cup corn, fresh
1⁄2 red onion, finely sliced
1⁄4 cup fresh parsley, finely chopped

For the dressing:
1⁄4 cup olive oil
3 tbsp white wine vinegar
1 tbsp Dijon mustard
salt and pepper to taste

Cook pasta according to package directions. Drain in a colander and run under cold water to stop the cooking process. In a steamer basket, gently steam green beans until they are tender crisp. Run under cold water. In a large bowl, combine pasta with green beans, summer squash, zucchini, bell pepper, corn, cherry tomatoes, red onion and parsley. In a small bowl whisk olive oil, white wine vinegar, Dijon mustard, salt and pepper. Pour dressing over salad and toss to coat. Store pasta salad in the refrigerator for 3-4 days.

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