Description
This refreshing Pasta Salad is a colorful, flavorful side dish packed with fresh vegetables, tender pasta, and a tangy vinaigrette—perfect for picnics, potlucks, or a light meal.
Ingredients
Scale
- 12 oz (340g) rotini or pasta of choice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup black olives, sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup fresh parsley, chopped
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water to cool completely.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, olives, red onion, and parsley.
- Pour the dressing over the salad and toss until evenly coated.
- Add crumbled feta cheese if using, and gently mix again.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
- You can prepare this salad a day in advance—the flavors improve over time.
- Swap feta with mozzarella, or make it vegan by omitting cheese entirely.
- Use gluten-free pasta for a gluten-free version.
- Great as a main dish with added grilled chicken or chickpeas.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Keywords: pasta salad, cold pasta salad, summer salad, picnic salad, vegetarian pasta salad