Pasta Salad Cups (Printer-Friendly)
Mini pasta cups with colorful veggies, tangy vinaigrette and crumbled feta — a portable, crowd-pleasing appetizer.
# 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 & 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 pepper to taste
# How-To Steps:
01 - Boil pasta in salted water according to package directions until al dente. Drain thoroughly and rinse with cold water to halt cooking. Set aside until cool.
02 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, and 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 prepared dressing over the pasta and vegetables. Gently toss to ensure even coating.
05 - Sprinkle crumbled feta cheese and chopped basil over the salad. Toss gently to distribute while keeping the cheese mostly intact.
06 - Divide the salad evenly among 8 individual serving cups. Garnish each cup with extra basil or a small feta cube, if desired.
07 - Serve chilled or at room temperature for optimal freshness.
# Expert Hints:
01 -
- Each portion is ready to grab—no awkward scooping or messy serving at your next party.
- The flavors get even better as the salad chills, turning every bite into a zesty surprise.
02 -
- If the pasta is even slightly overcooked, the salad gets mushy an hour later.
- Letting the salad rest in the fridge for a bit after assembly amps up the flavors more than you'd expect.
03 -
- Letting the pasta fully cool before adding dressing keeps the salad clear and vibrant.
- A scant squeeze of lemon over the finished cups brightens every bite.