Pasta Salad Cups (Print View)
Colorful mini pasta salads in individual cups with tangy dressing, feta, and fresh basil — perfect for gatherings.
# 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 and 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 and freshly ground black pepper, to taste
# How-To Steps:
01 - Bring a medium pot of salted water to a boil. Cook short pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool.
02 - In a small bowl, whisk olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper until well combined.
03 - In a large mixing bowl, add cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and corn. Toss gently to mix.
04 - Pour the dressing over the pasta and vegetables. Toss gently to ensure even coating.
05 - Add crumbled feta cheese and chopped basil, folding carefully to maintain cheese texture.
06 - Divide the salad evenly into 8 small clear serving cups. For garnish, top each serving with extra basil or a small cube of feta if desired.
07 - Serve chilled or at room temperature.
# Expert Hints:
01 -
- You get a perfect bite of pasta, veggies, and tangy dressing in every scoop no fishing for the good bits.
- These cups are the ultimate make-ahead app, which means more time to relax before guests arrive.
02 -
- If you rush the pasta cooling step, the salad turns gummy instead of refreshing.
- Adding the basil and feta after the dressing preserves their bold flavor and pretty texture; I learned that the hard way!
03 -
- Taste the dressing before pouring and tweak with a little extra vinegar if it seems flat.
- Chilling the salad at least 30 minutes lets the flavors get just right trust me, it's worth the wait.