Description
This Summer Pasta Salad is a refreshing and flavorful dish perfect for picnics, barbecues, or as a light meal on its own. Packed with colorful veggies, tangy feta, and a zesty dressing, it’s a Mediterranean-inspired treat that’s easy to make and even easier to enjoy.
Ingredients
Scale
Pasta:
- 12 oz rotini pasta
Veggies:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup black olives, sliced
- 1/2 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
Dressing:
- 1/2 cup feta cheese, crumbled
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the Pasta: Boil the rotini pasta until al dente, then cool under cold water.
- Prepare the Salad: Combine tomatoes, cucumber, bell pepper, olives, onion, parsley, and feta in a bowl.
- Make the Dressing: Whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper.
- Toss and Chill: Mix the pasta, veggies, and dressing. Chill before serving.
Notes
- This salad can be made a day ahead.
- For added protein, include grilled chicken or chickpeas.
- Try mozzarella pearls instead of feta for a different taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook (after pasta is boiled)
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
