This classic Italian pasta salad is perfect for a quick meal and uses the cutest dinosar pasta. Here’s how to make it.
How to Make Dinosaur Pasta Salad
- Make the dressing: Add all the ingredients to a small bowl and whisk to combine. Set aside.
- Cook the pasta: Boil water with a teaspoon of salt in a pot. Add the dinosaur pasta and cook according to the package directions until al dente. Drain and add to a large bowl.
- Combine: Add the yellow pepper, cucumber, shallot, cherry tomatoes, black olives, mozzarella balls, dressing, and toss to combine. Taste the dinosaur salad and add more salt and black pepper if needed. Refrigerate for at least 30 minutes.
Make-Ahead Instructions
To Make-Ahead: Dinosaur pasta salad can be made three days in advance. Make sure the container is tightly sealed to stop the pasta from drying out in the refrigerator.
Recipe Variations for Dinosaur Pasta Salad
Vegetable boost: Dice two ripe avocados and add them to the salad after tossing with the dressing for a creamy twist.
Protein upgrade: Add one cup of diced cooked chicken breast when combining all ingredients.
Mediterranean twist: Replace mozzarella with crumbled feta cheese for a tangy flavor. Toss in one cup of crumbled feta cheese with the vegetables.
Vegan option: For a plant-based alternative, omit mozzarella and add one cup of marinated tofu cubes.
Spicy twist: Mix in two diced jalapeños for some heat when combining all the ingredients.
Citrus pasta salad: Add the zest and juice of one lemon into the dressing.
Crunchy texture: Toss in a quarter cup of toasted pine nuts with the vegetables.
Herb infusion: For an aromatic flavor, add half a cup of torn fresh basil leaves. Mix them into the salad while tossing.
Gluten-free option: Substitute dinosaur pasta with gluten-free pasta. Cook and use gluten-free pasta according to package instructions.
Color upgrade: Add one cup of diced roasted red peppers to the salad for extra color and flavor.
Dinosaur Pasta Salad
Ingredients
For the pasta:
- 1 pound dried dinosaur shaped pasta
- 1 cud diced yellow bell pepper
- 1 cup thinly sliced cucumber
- 1 cup halved cherry tomatoes
- 1 small shallot, diced
- 1 cup sliced black olives
- 2 cups fresh mozzarella balls, chopped
For the dressing:
- ½ cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- ½ tsp dried oregano
- salt and black pepper to taste
Instructions
- To make the dressing, add all the ingredients to a small bowl and whisk to combine.
- Set aside.
- In a large pot of salted water, cook pasta according to the package directions until al dente.
- Drain and add to a large bowl.
- Add the yellow pepper, cucumber, shallot, cherry tomatoes, black olives, mozzarella balls and dressing and toss to combine.
- Taste and add more salt and black pepper if needed.
- Refrigerate for minimum 30 minutes.
Notes
- Cooking tip: Be careful with the time so as not to overcook the pasta. Check it a minute before the recommended time for an al dente texture.
- Chopping hack: Use a sharp knife to chop all vegetables uniformly for quicker preparation, ensuring even distribution in every bite.
- Dressing distribution: To ensure a thorough coating, add the dressing gradually, tossing as you go, for a perfectly dressed salad.
- Seasoning reminder: Taste before chilling and adjust the salt and pepper as needed for a balanced flavor throughout the dish.
- Storage suggestion: To preserve freshness, cover the dinosaur salad tightly with wrap or transfer it to a container before refrigerating.
