Pasta Salad Cups (Printable)
Portable mini pasta salads in cups with veggies, feta, basil, and tangy dressing—party-ready and easy to prep.
# 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, drained (optional)
→ Cheese & Herbs
08 - 1/3 cup feta cheese, crumbled
09 - 2 tablespoons fresh basil, chopped
→ Dressing
10 - 3 tablespoons extra virgin olive oil
11 - 1 tablespoon red wine vinegar
12 - 1 teaspoon Dijon mustard
13 - 1/2 teaspoon dried oregano
14 - Kosher salt and freshly ground black pepper, to taste
# Directions:
01 - Cook pasta in a medium pot of boiling salted water according to package instructions until al dente. Drain thoroughly, rinse with cold water to stop cooking, and set aside to cool.
02 - In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper until emulsified.
03 - Transfer cooled pasta to a large mixing bowl. Add cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and corn. Toss gently to distribute.
04 - Pour prepared dressing over the pasta and vegetable mixture; toss gently to evenly coat all ingredients.
05 - Carefully fold in crumbled feta cheese and chopped fresh basil to preserve the structure of the cheese.
06 - Divide the pasta salad evenly among 8 small clear serving cups.
07 - Optionally garnish each serving with additional fresh basil or a small cube of feta. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- No one has to fight over the good bits—each cup is packed with flavors and colors.
- They come together so quickly, you might surprise yourself with how fancy you feel afterward.
02 -
- Once I forgot to rinse the pasta after boiling—my first batch turned mushy as it kept cooking in its own steam.
- Finding the right pasta shape really makes a difference—smaller shapes trap more dressing and veggies.
03 -
- Dry your cooked pasta as much as possible so the dressing clings instead of pooling at the bottom.
- A sprinkle of fresh lemon zest at the end perks up all the flavors with barely any effort.