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Marinated Pasta Salad

Updated on June 21, 2007

If you're looking for a simple, yet delicious pasta salad that goes well with a variety of dishes and has no mayonnaise, you have to try this one! The oil and vinegar dressing makes it perfect for cook outs and other outdoor parties because you don't need to worry about it spoiling. Plus, it's colorful and easy to throw together.

Marinated Pasta Salad

PASTA SALAD

1 lb tri-color rotini or medium shells

1 pint of grape tomatoes, halved

1 can black olives, sliced

1/2 a red onion, diced

DRESSING

3/4 cup oil

1/2 cup red wine vinegar

1-1/2 teaspoon salt

fresh ground pepper

1 teaspoon dried oregano

1 teaspoon dried parsley

Cook pasta according to package directions. Drain. Meanwhile, in a small bowl combine the oil, vinegar, salt, pepper, oregano, and parsley. In a large bowl, combine the pasta with the olives, onion, and tomatoes. Pour dressing over top and mix slightly. Refrigerate for at least one hour or overnight.

You can also add grated Parmesan or feta cheese crumbles before serving for an extra bit of flavor. If necessary, add another tablespoon of oil, a few splashes of vinegar, or a pinch of salt before serving.

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      Del Sandeen 10 years ago

      I love pasta & during the summer, I'm always looking for light, healthy meals. This one sounds perfect alone or with fresh baked bread.

    • mailboxmoney profile image

      mailboxmoney 9 years ago from SPAIN

      thanks for the great recipe. i'll be linking to this hub on a post I'm doing on salad recipes at http://cybercoolsnews.blogspot.com

    • Carol Bancroft profile image
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      Carol Bancroft 9 years ago

      It really is a yummy pasta salad! Hope you enjoy it :-)@ Mailboxmoney - Thanks for the link! I appreciate it!

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      Amethyst 9 years ago

      I would try it, but I'm allergic to red wine vinegar. :-(

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      BJ 8 years ago

      I switched it up some. I added about a teaspoon of balsamic vinegar to the dressing mix. I used baby penne pasta, fresh herbs(did not have dry) added some marinated artichock hearts, garlic, and thin slices of italian dry salami. I usedcrumbled Gorgonzola cheese. Forgot the little tomato's so I removed the seeds from some vine ripened tomotes and gut them in strips too. Taking it to picnic today. I tasted it and I thik it is great!! It should be even better after it sets in the fridge for awhile.

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