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Wagon Wheel Pasta Salad
Crisp cucumbers, juicy plum tomatoes, and earthy mushrooms bring plenty of texture to this vibrant pasta salad. Fun wagon wheel shapes catch all the tangy, homemade tomato-herb vinaigrette, ensuring plenty of flavor. It's a fantastic make-ahead option for backyard barbecues or simple weekday lunches. Just toss the ingredients together and let them chill in the fridge so the flavors can fully develop.
Equipment
- Stovetop
- Saucepan
Ingredients
- 1 package (16 oz) wagon wheel pasta or rotini pasta
- 1 can (8 oz) tomato sauce
- 1 cup reduced-fat Italian dressing
- 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
- 1 tablespoon fresh or 1 teaspoon dried oregano leaves
- 1 cup sliced fresh mushrooms
- 5 plum (Roma) tomatoes, coarsely chopped (1½ cups)
- 1 large peeled or unpeeled cucumber, coarsely chopped (1½ cups)
- 1 medium red onion, chopped (½ cup)
- 1 can (2.25 oz) sliced ripe olives, drained
Instructions
- 1Boil the pasta according to the package instructions until tender. Drain the noodles and rinse them thoroughly under cold water to stop the cooking process and wash away excess starch so the salad doesn't get gummy.
- 2Whisk the tomato sauce, Italian dressing, basil, and oregano together in a large mixing bowl.
- 3Add the cooked pasta, sliced mushrooms, chopped tomatoes, cucumber, red onion, and drained olives, tossing well to coat everything in the dressing.
- 4Cover the bowl tightly and place it in the refrigerator for at least 2 hours to chill.
Notes
- Storage: Keep any leftovers refrigerated in an airtight container for up to 2 days.
- Make ahead: You can prepare this salad the night before. Give it a good stir before serving to redistribute the dressing.
- Swap: If you can't find wagon wheel pasta, rotini or farfalle work just as well.