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Shell Pasta Salad

A delightful mix of shell-shaped pasta, fresh vegetables, and a creamy dressing, perfect for gatherings and meal prep.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 2 cups shell pasta The foundation of the salad, offering a unique shape that holds dressing well.
  • 1 cup cucumbers, chopped Add a refreshing crunch and a light flavor.
  • 1 cup bell peppers, chopped Provide sweetness and color to the salad.
  • 1 cup cherry tomatoes, halved Add juiciness and vibrant visuals.
  • 1/2 cup red onion, chopped Offers a hint of sharpness and a lovely crunch.
Dressing
  • 1/4 cup olive oil A healthy fat that enhances the flavor of the dressing.
  • 1/2 cup mayonnaise Gives creaminess that binds the ingredients together.
  • 2 tablespoons vinegar Adds a tangy note that balances the richness.
  • to taste salt Essential for seasoning and enhancing flavors.
  • to taste pepper Essential for seasoning and enhancing flavors.

Method
 

Preparation
  1. Boil a large pot of salted water.
  2. Add shell pasta and cook until al dente, about 10-12 minutes.
  3. Drain pasta using a colander and rinse with cold water to cool.
  4. In a large mixing bowl, combine the cooled pasta with chopped cucumbers, bell peppers, cherry tomatoes, and red onion.
Making the Dressing
  1. In a separate bowl, whisk together olive oil, mayonnaise, vinegar, salt, and pepper until smooth.
Combining
  1. Pour the dressing over the pasta and vegetables, tossing gently to combine.
  2. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  3. Toss again before serving, adjusting seasoning as needed.

Notes

Use roasted vegetables for added depth of flavor. Substitute Greek yogurt for mayonnaise for a lighter dressing. Chill longer for enhanced flavor melding before serving.