14oz(400 gr) pastachoose you favorite: rotini, farfalle, penne, macaroni, elbows, shells, or gluten-free pasta as needed
1 1/2cupcherry tomatoeshalved
1red onionsmall, chopped
1tbspcapersrinsed, drained, chopped
Pasta Salad Dressing
4tbspolive oilextra virgin
3tbsplemon juicefreshly squeezed
salt and freshly ground black pepperto taste
First, cook pasta according to package instructions. Drain and rinse pasta under cool running water. Don't overcook the pasta. While the pasta is cooking, finely chop your veggies. After that, make the dressing.
Next, in a big bowl (or the pot where the pasta was cooked) assemble pasta with chopped vegetables. Pour the dressing and gently toss everything to combine.
Serve your homemade pasta salad immediately, at room temperature, or chilled. For added flavor sprinkle with some red pepper flakes and black (Nigella) seeds before serving. Enjoy!
Cooking time for every pasta is different, so make sure you cook yours according to the package instructions. Do not overcook. Otherwise, your salad will be mushy and pasta will be without shape.
This pasta salad is so versatile. You can use finely diced tomatoes instead of cherry tomatoes, yellow onion or scallions instead of red onion, or substitute peas with cucumber or broccoli.
If you don't have capers you can add more black or green olives or finely chopped pickles.
Add more seasonings if you desire.
It's best to chop all vegetables as finely as possible so you'll get a little bit of everything when eating it.