Pasta Salad Cups (Print Version)
Portable mini pasta salads with veggies, feta, and tangy dressing—easy chilled bites 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:
01 - Cook pasta in a medium pot of boiling salted water until al dente, following package instructions. Drain and rinse under cold water to stop cooking; set aside to cool.
02 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper until emulsified.
03 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and sweet corn.
04 - Pour the dressing over the vegetable and pasta mixture. Toss gently to ensure all ingredients are well coated.
05 - Add crumbled feta cheese and chopped fresh basil. Fold in gently to avoid breaking up the cheese.
06 - Divide the salad evenly among 8 small clear serving cups.
07 - Garnish each portion with extra basil or a small cube of feta, if desired. Serve chilled or at room temperature.
# Expert Advice:
01 -
- You get the perfect blend of pasta and veggies with every single bite—no more picking through a huge bowl.
- Friends always think you went to extra effort, when really these are so simple to pull together.
02 -
- If you don’t cool the pasta before adding veggies, you’ll end up with wilted, sad colors.
- Letting the salad sit for 15 minutes intensifies the flavor—this was a pleasant surprise discovered by accident when guests were late.
03 -
- Always dry ingredients like veggies and olives thoroughly for a crisp, fresh texture in every bite.
- Whisk the dressing right before tossing it in for the brightest, punchiest flavor.