Description
A vibrant and refreshing pasta salad recipe featuring rotini, fresh vegetables, salty feta, and a homemade herb vinaigrette.
Ingredients
1 lb rotini or fusilli pasta
1 pint cherry tomatoes, halved
1 large English cucumber, diced
1/2 red onion, finely diced
1 green bell pepper, chopped
1/2 cup kalamata olives, pitted and sliced
1/2 cup crumbled feta cheese
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp Dijon mustard
1 tbsp dried oregano
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 until just slightly past al dente. Drain and set aside to cool in a large mixing bowl.
Step 2: While the pasta is cooking, prepare your vegetables. Dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes and slice the olives.
Step 3: In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper until the dressing is fully emulsified.
Step 4: Pour about half of the dressing over the warm pasta and toss gently to coat. Let it sit for 10 minutes to absorb the flavor.
Step 5: Add the prepared vegetables, olives, and feta cheese to the pasta bowl. Pour the remaining dressing over the top and toss everything until well combined.
Step 6: Cover and refrigerate for at least 30 minutes before serving. This allows the flavors of the pasta salad recipe to meld together perfectly.
Notes
For best results, make this salad a few hours ahead of time to let the flavors develop. You can also add grilled shrimp or chicken for a full meal.
- Prep Time: PT20M
- Cook Time: PT10M
- Category: Sides & Salads
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 Cups
- Calories: 345 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
