This pasta salad recipe is easy to make. This easy salad is flexible based on the ingredients you have in your kitchen or the season. Plus, you are looking at under 20 minutes from start to finish. Not too bad, especially when you can keep it in the fridge for up to 4 or 5 days!
Start with a hearty pasta shape that has nooks and crannies to hold onto the dressing like rotini or penne. Then toss with our simple dressing and lots of colorful vegetables.

INGREDIENTS:
Pasta
Salt
Pickled cucumber
Peas
Ham sausage
Sweet corn
Pepper
Tomato
Lemon
Mayonnaise
Olive oil

There are a variety of other recipes for pasta salads that you can try. By changing some Ingredients and slightly different cooking recipes.
You can also try the following recipe:

Ingredients

3 cups uncooked fusilli pasta
2 heaping cups halved cherry tomatoes
1 ½ cups cooked chickpeas, drained and rinsed
2 cups arugula
1 cup Pickled cucumber, sliced into thin half moons
1 cup crumbled feta cheese
1 cup basil leaves, torn
½ cup minced parsley
½ cup chopped mint
¼ cup toasted pine nuts

Dressing

¼ cup extra-virgin olive oil, more for drizzling
3 tablespoons lemon juice
1 teaspoon Dijon mustard
3 garlic cloves, minced
1 teaspoon herbes de Provence, or dried Italian seasoning
¼ teaspoon red pepper flakes
¾ teaspoon sea salt

Instructions

Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt. (Note: the dressing will have a strong flavor, it’ll mellow once it coats all of the pasta salad ingredients).
Drain the pasta, toss it with a little olive oil (so that it doesn’t stick together) and let it cool to room temp. Transfer to a large bowl with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Pour the dressing and toss to coat. Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve.

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