Pasta Salad

Pasta Salad

by Nanny Bubby

I love a great pasta salad. I love it at an outdoor barbeque or at a Sunday sports party. It is so inviting. To me it feels like love in a bowl. Everyone enjoys it – kids and adults alike. Hope you think so too. Enjoy!

Total Time:

1 hour




  • 1 lb. rotini curly pasta
  • 1 English cucumber cut lengthwise and seeded, then chopped into ½-inch pieces
  • 1 heirloom or beefsteak tomato seeded and chopped
  • 4 scallions minced white and green parts
  • 1 bell pepper red, yellow, or orange, chopped in ½-inch pieces
  • ¼ c. basil minced (reserve 1 Tbsp. for garnishing the top before serving)
  • 1 Tbsp. dried oregano
  • 2 Tbsp. smoked paprika
  • 2 tsp. red pepper flakes
  • 2 tsp. celery seed
  • ¼ tsp. cayenne pepper
  • 2 tsps. black pepper
  • 1 Tbsp. kosher salt
  • 1 Tbsp. sesame seed
  • 1/3 c. grated parmesan cheese
  • For the Salad Dressing:
  • ½ c. EVOO
  • ¼ c. apple cider vinegar
  • 2 Tbsp. fresh squeezed lemon juice
  • 1 Tbsp. Dijon mustard
  • Salt
  • Pepper
  • ¼ tsp. Herbs de Provence


  • Prepare the Rotini pasta per directions on package but cook one minute less than package directions.
  • Chop all of the necessary vegetables and then combine pasta and all ingredients in one large bowl.
  • Mix the salad dressing and poor liberally onto the salad mixture and toss. This can be done an hour before serving and placed back into the refrigerator.


Tip: If you do place it back in the fridge before serving, when you take it out reserve a good ¼ C. of dressing to re-toss the salad with as the pasta will absorb the dressing while resting a bit too much and it will taste slightly dry. Once you add the other dressing it springs right back.

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