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The Best Pasta Salad For BBQ
Pasta combined with your favorite cheese and salad ingredients and coated in a tangy garlic Dijon vinigerette.
Course Salad
Cuisine American
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Servings 8
Calories 477kcal
Author Breanna Stark
- 16 oz Rotini pasta
- olive oil to drizzle
- 1½ cups grape tomatoes halved
- 1 small cucumber halved and chopped
- 1 can black olives
- ½ cup red onion diced
- ½ cup green onions chopped
- 1½ cups fresh mozzarella balls
Garlic Dijon Vinaigrette
- 3 cloves garlic minced
- 1 tbsp Dijon mustard
- 1/4 cup red wine vinegar
- ½ cup olive oil
- 2 tbsp parmesan cheese grated
- 1 tbsp black pepper Coursly ground. You can use 1/2 a tbsp if you don't like things too peppery.
- 1/2 tbsp kosher salt
- 1 tsp onion powder
Cook the pasta according to package instructions.
Drain pasta, drizzle with a little olive oil and give it a stir to coat then let it come to room temperature.
When cool, add to a large bowl with the remaining salad ingredients.
Pour the dressing over and mix until everything is well coated.
Place in the fridge for 30 to 60 minutes before serving.
Can be served immediately or stored covered in the fridge for up to 4 days.
Calories: 477kcal | Carbohydrates: 49g | Protein: 13g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 823mg | Potassium: 330mg | Fiber: 5g | Sugar: 4g | Vitamin A: 533IU | Vitamin C: 7mg | Calcium: 145mg | Iron: 2mg