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Galley Make-Ahead Pasta Salad That Actually Gets Better


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For the Base:

  • 1 pound pasta (rotini, penne, or bow ties work best)

  • 1/2 cup olive oil

  • 1/4 cup red wine vinegar

  • 2 tablespoons Dijon mustard

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

For the Good Stuff:

  • 1 cup cherry tomatoes, halved

  • 1/2 cup red onion, diced

  • 1 bell pepper, diced (any color)

  • 1/2 cup black olives, sliced

  • 1/2 cup pepperoni or salami, diced

  • 1 cup mozzarella cheese, cubed

  • 1/4 cup fresh parsley, chopped


Optional Add-Ins:

  • Artichoke hearts

  • Sun-dried tomatoes

  • Cucumber

  • Hard-boiled eggs

  • Leftover grilled chicken



How to Make It (The Right Way)

Step 1: Cook the Pasta Properly (15 minutes)

This step matters more than you think:

  1. Use plenty of salted water - like seawater salty

  2. Cook pasta 1 minute LESS than package directions (it'll finish cooking in the dressing)

  3. Drain and rinse with cold water to stop cooking

  4. Shake off excess water really well

Why this works: Slightly undercooked pasta won't get mushy when it sits in dressing overnight.


Step 2: Make the Dressing (5 minutes)

In a large bowl, whisk together:

  • Olive oil, vinegar, and Dijon mustard

  • Minced garlic and oregano

  • Salt and pepper to taste

Taste it: Should be tangy and well-seasoned. This is your flavor base, so make it good.


Step 3: Dress the Pasta While Warm (Important!)

  1. Add the still-warm pasta to the dressing

  2. Toss really well so every piece gets coated

  3. Let it cool to room temperature, stirring occasionally

Why warm pasta: It absorbs the dressing better than cold pasta.


Step 4: Add Everything Else

Once pasta is cool:

  1. Add all the vegetables, meat, and cheese

  2. Toss gently but thoroughly

  3. Taste and adjust seasoning

  4. Add fresh parsley last


Step 5: The Waiting Game (This is Key!)

Cover and refrigerate at least 4 hours, but overnight is better.

The magic happens while it sits - flavors meld together and the pasta absorbs all that good dressing.


Galley Pro Tips

Make it Sunday: Perfect for the week's lunches

Double the dressing: Pasta salad always needs more dressing after it sits

Prep components: Keep extra vegetables chopped for easy additions



Variations That Work

Italian-Style:

  • Add salami, mozzarella, and pepperoni

  • Include artichoke hearts and sun-dried tomatoes

  • Use Italian seasoning in the dressing


Greek-Inspired:

  • Add feta cheese, olives, and cucumber

  • Include red onion and cherry tomatoes

  • Use lemon juice instead of vinegar


Veggie-Heavy:

  • Load up on bell peppers, broccoli, and carrots

  • Add chickpeas for protein

  • Include fresh herbs like basil or dill


Protein-Packed:

  • Add leftover grilled chicken or turkey

  • Include hard-boiled eggs

  • Throw in some chickpeas or white beans


Common Mistakes to Avoid

Overcooking pasta: It'll turn to mush overnight

Under-seasoning: Pasta salad needs more salt than you think

Adding dressing to cold pasta: It won't absorb properly

Not enough acid: The vinegar brightens everything up



 
 
 

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