Description
A vibrant and refreshing pasta salad packed with crisp veggies, tender pasta, and a zesty vinaigrette — perfect for picnics, potlucks, or light lunches.
Ingredients
Scale
- 12 oz rotini or bowtie pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, chopped
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley or basil, chopped
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine pasta, tomatoes, cucumber, bell pepper, red onion, olives, feta, and herbs.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper.
- Pour dressing over the pasta mixture and toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to enhance flavor.
Notes
- Use whole wheat or gluten-free pasta if preferred.
- Add grilled chicken or chickpeas for added protein.
- Tastes even better the next day!
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Keywords: pasta salad, summer salad, Mediterranean pasta, vegetarian side, picnic recipe