Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Nagi’s Big, Easy Pasta Salad Recipe
The large-batch simple pasta salad I make after I’m quick on time. Folks all the time ask why it tastes so good. I’ll allow you to in on my secrets and techniques! (No bottled dressing concerned.)
Newsflash! You don’t want a gazillion add-ins to make a terrific pasta salad. You don’t want dear elements like child bocconcini, you don’t want to purchase a number of bunches of herbs (and simply use a teeny quantity of every) and also you don’t want a lot time.
All it is advisable to do is toss scorching, freshly cooked pasta in a easy, tangy, Dijon cider vinegar dressing then set it apart whereas the pasta cools. You’ll be shocked how a lot flavour the pasta soaks up! Which implies, earlier than we’ve even added something, your pasta salad is already nice. So no matter you toss in will make it even higher!
Additionally immediately – extra pasta salad ideas. I really feel it says rather a lot about me that I’ve so many ideas a few easy pasta salad! 😂
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Overly comfortable pasta – Prepare dinner the pasta till it’s properly past al dente and is overly-soft. As a result of pasta goes onerous when it cools down, and even more durable when fridge chilly. No one likes rock onerous pasta salad!
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Smidge of honey – To take the sting off the sharpness of the vinegar so we will get away with utilizing much less oil within the dressing. I simply don’t suppose pasta salads needs to be excessively oily. Even with my macaroni salad, I lighten the mayo dressing with an excellent quantity of yogurt.
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Streamlined ingredient mixture – A collection of add-ins chosen to get all of the flavour and texture I search in a pasta salad utilizing the minimal variety of elements I can get away with. Holding properly in a single day additionally important! My picks: juicy pops (tomato), delicate crunch from finely sliced cucumber, briney spark (olives), a deal with (feta) and a completion (basil, or any of the quite a few strategies within the recipe notes).
In fact, be happy to wing-it, use what you’ve acquired and what you like. Such is the great thing about pasta salads – the flexibility!
1. the pasta
Any shortish and medium pasta will work right here, although pasta shapes with nooks and crannies for the little chopped up bits of olives and feta to get caught in are particularly ideally suited. Assume – shells, orecchiette, twirls and bow ties (farfalle). I selected bow ties as a result of – enjoyable!
2. PASTA SALAD ADD-INS
And right here’s what I put into the pasta salad (see above for the why).
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Cherry tomatoes or grape tomatoes – Or chop massive tomatoes
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Kalamata olives roughly chopped. Brings pops of briny goodness into this pasta salad. Glorious shortcut because it provides salt, tang and sharp freshness which suggests I don’t really feel the necessity to add something onion-y on this recipe ie. one much less ingredient to cut. For this salad I prefer to roughly chop the olives so it disperses higher all all through the pasta salad. Greater impression utilizing much less olives!
💡 TIP: Kalamata olives actually are a lot tastier and have a extra nice comfortable tender than black olives that are cheaper for a purpose!
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Cucumbers – I prefer to finely slice them so that they flop a bit and meld to change into one with the pasta, slightly than utilizing bigger chunks that launch bursts of water and dilutes the flavour in your mouth while you chew into them. Sure, these are the type of issues that I care about -> Cooking Nerd Alert! 🫣
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Feta – It’s a basic rule in my life that each salad (apart from fundamental plain aspect salads) ought to have some type of “deal with” in it, whether or not or not it’s nuts or croutons, a mountain of crisped panko or finely grated parmesan. Feta performs that function in immediately’s pasta salad.
💡 TIP: Not all feta is created equal! Feta made in Greece and labelled “PDO” (“Protected Designation of Origin”) are a step up from the extra financial choices supplied at grocery shops. Strive it as soon as and without end be transformed.
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Basil or one other completion – I like to complete off this pasta salad with a completion which places it in “take to gatherings” territory. Right here in Australia, we’re fairly fortunate, basil is on the market and fairly priced a lot of the yr round. Nevertheless, if I can’t get it (or gained’t pay the worth for it), listed below are different issues I take advantage of as a substitute which performs the identical function:
– One other contemporary herb: dill (first alternative), or parsley or parsley + mint (second alternative);
– Toasted pine nuts: I prefer to roughly chop half to actually get the bits properly dispersed all through;
– Dried oregano: I add this into my dressing to provide it an additional hit of flavour to compensate. That is my final resort fall-back, as a result of dried oregano is a pantry staple. Then I inform folks it’s a Greek Pasta Salad, and completely get away with it!
3. THE dijon-cider vinegar DRESSING
I particularly make this dressing utilizing pantry staples so I could make this pasta salad anytime with out going to the shop. It will get a terrific hit of flavour from Italian herbs (customisable), two plump garlic cloves and a smidge of Dijon mustard.
Heads up: the dressing is sort of sharp and intense by itself. However it needs to be as a result of it will get tossed via a LOT of stuff so it will get actually diluted and we find yourself with the proper quantity of flavour in each chew!
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Additional virgin olive oil – You don’t want to make use of a very prime quality one for this pasta salad, like I typically suggest for salad dressings. However simply you should definitely use further virgin olive oil which has extra flavour than common olive oil.
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Apple cider vinegar – My go-to vinegar for dressings. Not too sharp, delicate flavour and really economical.
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Dijon mustard – This thickens the dressing a contact so it coats the pasta and greens higher in addition to including slightly flavour. It’s not a dominant flavour, it’s a background flavour.
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Honey – Simply 2 teaspoons takes the sting off the sharpness of the vinegar so we will make a far much less oily dressing. This recipe makes use of 1/3 cup vinegar with 1/2 cup oil (2: 3 ratio), which has the correct amount of oil for my style. Nevertheless, it was slightly sharp and a simple strategy to dial that down with out including extra oil is so as to add a contact of one thing candy (honey, on this case).
In distinction, for typical western salad dressings, 1/3 cup vinegar would normally name for 1 cup of oil (1 : 3 ratio) which makes this pasta salad far too oily for my style.
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Italian herb combine – A normal spice combine at grocery shops, a pre made mixture of herbs and spices that saves me reaching for 7 totally different jars. You might simply swap to a different herb combine like Herbs de Provence, or use simply dried oregano or finely chopped contemporary herbs (dill instantly involves thoughts).
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2 garlic cloves – You’ll love the scent of the garlic when it will get tossed via the recent pasta!
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Salt and pepper – We don’t want a lot salt, simply 3/4 teaspoon for this complete large batch as a result of we get salt from the feta and olives too.
In case you’ve acquired first rate chopping expertise, you’ll have the ability to get the add-ins chopped whereas the pasta is cooking. Which mainly means your lively cooking / prep time is barely quarter-hour which is extremely environment friendly for this quantity of meals! (It would simply serve 5 to six as a meal, many extra as a part of a buffet unfold at a gathering).
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Dressing – Shake the Dressing elements in a jar.
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Overcook the pasta – There’s a purpose for this unusual sounding instruction!!! We wish to cook dinner the pasta till it’s past al dente so it is vitally comfortable as a result of pasta will get firmer when it cools down, and even more durable when refrigerated. No one needs rock-hard pasta of their pasta salad!!
So cook dinner the pasta till it is vitally comfortable, about 2 to three minutes past the time directed on the packet, which might be unpleasantly comfortable for a pasta dish served scorching. However as soon as your pasta salad is dressed and cooled to room temperature or refrigerated in a single day, the pasta that was overly comfortable when scorching is the proper texture when chilly!
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Flavour absorption – Pour the recent pasta into an enormous bowl (sufficiently big to toss the pasta salad with all of the greens added). Pour over half the Dressing then toss properly.
Then depart the pasta to take in the flavour of the Dressing till it cools right down to room temperature, round 40 minutes. Toss a few times, it you keep in mind.
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Toss – Add the tomato, cucumber, feta and olives. Pour over remaining Dressing and toss properly. Anticipate some feta crumbling – some chunks, some crumbled is nice!
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Basil final – Tear the basil leaves roughly together with your arms then toss via.
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Serve! Pour the pasta salad into a big serving bowl. Then dig in!
As all good pasta salads needs to be, that is wonderful served freshly made, simply nearly as good (some say even higher) the following day, and nonetheless very, excellent for one more 2 days.
If I’m making forward deliberately to take to a gathering, I’ll preserve the basil leaves separate and throw them in at least minute so they’re good and inexperienced. However for leftovers, it actually doesn’t trouble me within the slightest that the basil turns into discoloured.
Whether or not you serve it freshly made or tomorrow, I like to recommend serving it at room temperature! As with most meals, you simply can’t style the flavours as properly when it’s fridge chilly. Although after I have to eat proper now, it actually doesn’t deter me from consuming it straight from the fridge! – Johnsat x
Ingredients
- 500g/ 1 lb bow tie pasta (farfalle) , or other short/medium pasta (Note 1)
- 2 cucumbers , halved lengthways and finely sliced (~17cm/7" long, sliced 2mm / 1/16", I use a mandolin)
- 3 cups (500g) cherry or grape tomatoes , halved (or chop 4 regular tomatoes)
- 1/3 cup roughly chopped Kalamata olives (3/4 cup whole pitted or 1/2 cup sliced, then chop)
- 200g/ 7oz Greek feta , cut into 6mm / 1/4" batons (they will crumble a bit, this is good)
- 1 packed cup basil leaves , torn by hand (Note 2 for alternatives)
- 1/2 cup extra virgin olive oil
- 1/3 cup apple cider vinegar (Note 3)
- 2 garlic cloves , minced using garlic press or very finely minced using a knife
- 2 tsp dijon mustard (can omit)
- 2 tsp honey (sub maple syrup or 1 tsp sugar, Note 4)
- 1 1/2 tsp Italian herbs mix (Note 5)
- 3/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Instructions
- Cook pasta until soft, toss with 2/3 Dressing, cool. Toss with everything else except basil, then add basil. Serve!
- Dressing – Shake the Dressing ingredients in a large jar. It should be sharp, the flavour mellows once tossed.
- Cook pasta until soft – Bring a large pot of salted water to the boil. Cook the pasta until it is very soft, about 2 – 3 minutes longer than the time on the packet but taste to check because packet directions have been known to lie! Pasta firms up when it's cold (nobody likes hard, cold pasta!), so cook the pasta until extra soft.
- Flavour soak – Drain the pasta very well, shaking off excess water. Transfer into a large bowl. Give the Dressing a good shake then pour over about two-thirds. Toss well, then leave the pasta to soak up the dressing as it cools (~40 minutes).
- Toss – Add the tomato, cucumber, feta and olives. Pour over the remaining Dressing. Toss well. Add basil, toss again.
- Serve – Tumble into big serving bowl. Dig in!
Notes
Servings – Makes enough for 5 to 6 as a meal, or 12+ as part of a buffet table at a gathering.
1. Pasta shape – Shells, twirls, orecchiette are ideal. See in post for thoughts. I encourage you to use a shape that has nooks and crannies for little bits of olives and feta to get caught in!
2. Alternative add-ins: Feel free to use your favourites! Other fresh veg, antipasto-ey things. Here are specific “best sub” suggestions to keep the flavour profile similar to my recipe:
Cucumber – celery
Tomato – Grilled or baked red capsicum/red peppers and zucchini hunks
Olives – capers, finely sliced red onion
Basil alternatives I use:
Equal first choice: 1/2 cup roughly chopped dill or 1/3 cup toasted pine nuts (half roughly chopped)
Second choice: 1/3 cup finely chopped parsley leaves or 1/4 cup each parsley and mint leaves (finely chopped)
Fall back: Add 1 teaspoon dried oregano into the Dressing.
3. Other vinegars – white or red wine vinegar, sherry vinegar, champagne vinegar.
4. Smidge of honey – Takes edge off sharpness of vinegar so we can get away with using way less oil than the typical 1:3 vinegar to oil ratio. Good trick for cutting down on oil in dressings! 🙂
5. Italian herb mix – Just the regular mix from any grocery store. Sub with another mix like Herbs de Provence, or dried oregano.
Storage – Keeps well for 3 days! At its prime on the day of making and next day, still every good on day for 2 more days. If intentionally making ahead to take somewhere, take the basil separately and add it in just before serving. Best served at room temp rather than fridge cold, toss well just before serving.
Nutrition per serving assuming 6 servings.
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