Pasta Salad

Van Life Recipe: Pasta Salad for a Crowd

(Yes, Even in a Tiny Kitchen!)

When you’re traveling in a van, you’re usually cooking for two—and that’s what my tiny kitchen is built for. But every now and then, life throws you a beautiful curveball. This weekend, we met up with some dear friends who’d just stepped off an early flight, and suddenly I had seven hungry mouths to feed.

Now, let’s be real: feeding a crowd from a van kitchen is no small feat. Counter space? Limited. Burner space? Scarce. Storage? LOL. But we made it work—with pasta salad and hot dogs. (We’ll skip the dogs, because I trust you know how to grill or boil a hot dog, probably you’ve been doing this since you were a young child.) Instead, let’s talk about the real hero of this meal: my van-friendly pasta salad. It’s colorful, zippy, and endlessly adaptable.

🛒 Ingredients

Dressing

1/3 cup olive oil
Juice of 1 lemon
1–1.5 tbsp red wine vinegar (depending on how tangy you like it)
1 tbsp Dijon mustard
2 cloves garlic, minced
1.5 tsp kosher salt
1 tsp granulated sugar

Salad Base

1/2 red onion, thinly sliced
1 lb pasta (I used bowties, because that’s what I had)
1/4 cup chopped parsley
A large handful of cherry tomatoes, halved
Sweet peppers, chopped small
Capers (for that salty punch)
Optional add-ins: feta, mozzarella, olives, cucumbers… or anything else in your fridge that needs to be used up!

🔪 How to Make It (Even in a Van)

Whisk the dressing: Combine all dressing ingredients in a bowl or jar and whisk (or shake!) until emulsified. This is where the flavor magic starts.
Marinade the onions: Add the sliced red onions straight into the dressing. Letting them marinate while you prep everything else will mellow their bite and infuse them with that amazing flavor.
Cook the pasta: Boil your pasta according to the package instructions. If your pot isn’t big enough for a full pound, don’t stress—just make a half batch or cook it in two rounds. You will get creative in a van kitchen.
Chop and prep the rest: While the pasta cooks and cools, chop your veggies, herbs, and whatever else you’re throwing in. Van fridges are tiny, so this is a great way to clean out your produce drawer.
Combine and chill: Toss everything together—pasta, dressing (with those softened onions!), veggies, herbs, and any extras. Mix well, taste, adjust seasoning, and let it chill. Again, if fridge space is limited, make a smaller batch or serve it just slightly warm (it works, but cold is better IMO).

🚌 Van Life Notes

No big pot? Use your largest saucepan and make a half batch. Nobody will complain.
No fridge space? Serve it room temp—it will work.
Serving tip: This pasta salad is even better the next day, so if you’re prepping ahead, go wild.

Whether you’re feeding two or seven, pasta salad is a van-lifer’s best friend. It’s fast, flexible, and perfect for soaking up good conversation with good people.

Happy cooking and even happier adventuring!

– Leslie from Leslie Cooks in a Van 🧄🚐🍋