Description
A vibrant and refreshing Summer Pasta Salad featuring rotini pasta, fresh cherry tomatoes, cucumber, bell peppers, olives, and crumbled feta cheese, all tossed in a tangy red wine vinegar and Dijon mustard dressing. Perfect for picnics, potlucks, or a light side dish during warm weather.
Ingredients
Scale
Pasta
- 12 ounces rotini or farfalle pasta
Vegetables & Cheese
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup bell pepper, diced (any color)
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
Instructions
- Cook Pasta: Cook the pasta according to the package directions until al dente. Drain the pasta, rinse under cold water to stop the cooking process and cool it down, then set aside.
- Combine Vegetables and Cheese: In a large mixing bowl, add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, diced bell pepper, sliced black olives, crumbled feta cheese, and chopped fresh parsley.
- Make Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, black pepper, and dried oregano until the mixture is well blended and emulsified.
- Toss Salad: Add the cooled pasta to the bowl with the vegetables and cheese, then pour the dressing over the top. Toss gently but thoroughly until all ingredients are evenly coated with the dressing.
- Chill and Serve: Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld and develop for the best taste. Serve chilled.
Notes
- This salad can be prepared a day in advance, making it ideal for picnics, potlucks, or meal prep.
- For added protein, consider mixing in grilled chicken, shrimp, or chickpeas.
- Use gluten-free pasta to make this salad suitable for a gluten-free diet.
- Adjust the seasoning and honey to your taste preference for sweetness and tang.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook (after pasta boiling)
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg
