Description
This Summer Pasta Salad is a refreshing and colorful dish perfect for warm weather gatherings. Featuring rotini pasta tossed with fresh cherry tomatoes, cucumber, bell peppers, olives, and crumbled feta cheese, all coated in a tangy red wine vinegar and olive oil dressing. It’s an easy-to-make, light side dish that can be prepared in under 30 minutes and enjoyed chilled.
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: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta and rinse it under cold water to cool completely and stop the cooking process.
- Combine salad ingredients: In a large mixing bowl, combine the cooled pasta with cherry tomatoes, diced cucumber, diced red and yellow bell peppers, finely chopped red onion, sliced black olives, crumbled feta cheese, and chopped fresh parsley. Gently toss to mix all the ingredients evenly.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and salt and pepper until the dressing is well emulsified and combined.
- Toss the salad with dressing: Pour the prepared dressing over the pasta salad and toss thoroughly to coat all the ingredients evenly with the dressing.
- Chill and serve: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Before serving, give the salad a final toss to redistribute the dressing and ingredients for the best taste.
Notes
- For added protein, consider including grilled chicken, chickpeas, or salami.
- Use gluten-free pasta as an alternative if dietary restrictions require it.
- The salad keeps well in the fridge for up to 3 days, making it ideal for meal prep or potlucks.
