Pasta Salad Cups (Printer-Friendly)
Individual pasta salad cups with cherry tomatoes, feta, basil, and zesty vinaigrette - colorful, portable party bites.
# What You'll 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, to taste
15 - Black pepper, to taste
# How-To Steps:
01 - Bring a medium pot of salted water to a boil. Add the short pasta and cook until al dente according to package directions. Drain using a colander, rinse under cold water, and 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 fully emulsified.
03 - In a large mixing bowl, combine cooled pasta with cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and corn.
04 - Pour the dressing over the salad ingredients and toss gently to coat evenly.
05 - Fold in crumbled feta cheese and chopped fresh basil, mixing carefully to avoid breaking up the cheese.
06 - Divide the salad evenly among 8 small clear serving cups. Garnish each cup with extra basil or a small cube of feta if desired.
07 - Serve chilled or at room temperature. For optimal freshness, enjoy within 24 hours.
# Expert Advice:
01 -
- It feels like you& 39;re sneaking the best bits of a classic pasta salad into perfectly portioned bites.
- There& 39;s no awkward scooping or mess at parties—everyone gets their own colorful cup, and the flavors only get better as they sit.
02 -
- Don& 39;t skip rinsing the pasta—warm noodles can wilt the veggies and make things mushy.
- I once tried tossing everything together while the pasta was hot, and the feta turned to goo; patience really pays off.
03 -
- Using mini pasta shapes means more dressed surface and easier scooping—no fighting slippery noodles with a fork.
- Toss a little of the dressing with the pasta before adding veggies to prevent stickiness and amp up flavor.