Pasta Salad Cups (Printable)
Colorful individual pasta cups with feta, basil, and a zesty red wine vinaigrette - perfect for parties and picnics.
# What You Need:
→ Pasta
01 - 7 ounces short pasta such as mini shells, fusilli, or penne
→ Vegetables
02 - 1 cup cherry tomatoes, quartered
03 - 1/2 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/4 cup black olives, sliced
07 - 1/4 cup sweet corn, optional
→ Cheese & Herbs
08 - 1/3 cup feta cheese, crumbled
09 - 2 tablespoons fresh basil, chopped
→ Dressing
10 - 3 tablespoons olive oil
11 - 1 tablespoon red wine vinegar
12 - 1 teaspoon Dijon mustard
13 - 1/2 teaspoon dried oregano
14 - Salt, to taste
15 - Black pepper, to taste
# How To Make It:
01 - Cook short pasta in a medium pot of boiling salted water until al dente according to package directions. Drain, rinse with cold water, and allow to cool completely.
02 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper until well emulsified.
03 - In a large mixing bowl, add cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and sweet corn.
04 - Pour prepared dressing over salad ingredients and toss gently to combine, ensuring even distribution.
05 - Incorporate crumbled feta cheese and chopped fresh basil, folding gently to maintain cheese integrity.
06 - Divide the pasta salad evenly among 8 small clear serving cups.
07 - Garnish each cup with extra basil leaves or a small cube of feta cheese as desired.
08 - Serve chilled or at room temperature for best flavor.
# Expert Tips:
01 -
- It’s secretly brilliant for gatherings because everyone gets their own perfectly portioned serving—no more battling for the best bits.
- Between the tangy dressing and the pop of sweet vegetables, each bite is lively yet comfortingly familiar.
02 -
- If you dress the salad while the pasta is still warm, it’ll turn mushy and the cheese will melt—patience pays off here.
- Once I tried skipping the rinsing step, and the pasta clumped together stubbornly so definitely rinse, even if you’re in a hurry.
03 -
- Salad tastes brightest if you let it come just to room temperature before serving, not straight from the fridge.
- Mini cups look best in clear plastic or glass for showing off the colors—I learned guests eat with their eyes first!