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Mini Pasta Salad Cups - Bite-Sized, Bright, and Party-Ready

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 8 ounces short pasta (ditalini, small shells, or mini farfalle)
  • 1 cup cherry tomatoes, quartered
  • 1 cup cucumber, small dice (peeled if desired)
  • 1/2 cup red bell pepper, small dice
  • 1/3 cup red onion, finely minced
  • 3/4 cup mini mozzarella pearls or diced mozzarella (or feta)
  • 1/2 cup sliced olives (black or Kalamata)
  • 1/4 cup fresh parsley or basil, chopped
  • 1/3 cup grated Parmesan (optional, for extra savoriness)
  • 12–16 small clear cups (5–9 ounce size)
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar (or lemon juice)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (or sugar), optional
  • 1 clove garlic, grated or finely minced
  • 1 teaspoon dried oregano (or Italian seasoning)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper

Method
 

  1. Cook the pasta: Boil in well-salted water until just al dente. Drain and rinse briefly under cool water to stop cooking and prevent clumping.
  2. Whisk the dressing: In a bowl, combine olive oil, vinegar, Dijon, honey, garlic, oregano, salt, and pepper until emulsified.
  3. Toss the base: In a large bowl, add cooled pasta, tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, and parsley. Pour in most of the dressing and toss gently.
  4. Taste and adjust: Add salt, pepper, or a splash more vinegar if needed. If it seems dry, add the remaining dressing.
  5. Portion into cups: Spoon the salad into small cups, packing each lightly so you get a bit of everything in every portion. Sprinkle with Parmesan if using.
  6. Chill: Cover and refrigerate at least 30 minutes to let flavors meld. They’re even better after a few hours.
  7. Serve: Add tiny forks or cocktail picks. Garnish with extra herbs on top for color.