Description
A vibrant and refreshing pasta salad recipe featuring rotini, fresh vegetables, and a tangy homemade vinaigrette perfect for any occasion.
Ingredients
1 lb (450g) Rotini or Fusilli pasta
1 pint cherry tomatoes, halved
1 large English cucumber, diced
1/2 cup red onion, finely diced
1/2 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1 tsp dried oregano
1/2 tsp garlic powder
Salt and black pepper to taste
Instructions
Step 1: Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions, but aim for slightly past al dente. Drain and set aside in a large bowl.
Step 2: While the pasta is still warm, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper in a small bowl.
Step 3: Pour about 1/3 of the dressing over the warm pasta and toss gently to coat. This helps the pasta absorb the flavor.
Step 4: Once the pasta has cooled to room temperature, add the cherry tomatoes, cucumber, red onion, olives, and fresh parsley.
Step 5: Pour the remaining dressing over the salad and toss thoroughly. Fold in the crumbled feta cheese last to prevent it from breaking down too much.
Step 6: Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld together.
Notes
For best results, make this salad the night before. If the pasta seems dry the next day, add a tiny splash of olive oil and vinegar before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Sides & Salads
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 310 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
