Description
This refreshing Summer Pasta Salad is a colorful and flavorful dish perfect for picnics, potlucks, or as a light meal on a hot day. Loaded with fresh veggies, tangy feta cheese, and a zesty dressing, it’s a crowd-pleaser that comes together in no time.
Ingredients
Scale
Pasta Salad:
- 12 oz rotini or bowtie pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup chopped fresh parsley
Dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
- Prepare Salad: In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, bell peppers, red onion, olives, feta cheese, and parsley.
- Make Dressing: In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
- Combine: Pour the dressing over the pasta salad and toss to coat evenly.
- Chill and Serve: Chill in the refrigerator for at least 30 minutes before serving. Toss again just before serving.
Notes
- You can add grilled chicken, chickpeas, or salami for extra protein.
- Use gluten-free pasta if needed.
- This salad keeps well in the fridge for up to 3 days, making it perfect for meal prep or potlucks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook (after boiling pasta)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg