Description
This fresh and vibrant pasta salad is tossed with a zesty homemade dressing and loaded with colorful veggies. It’s perfect for picnics, potlucks, or as a light main dish.
Ingredients
Scale
- 3 cups cooked rotini or bowtie pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, chopped
- 1/2 cup black olives, sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled (optional)
- 2 tbsp chopped fresh parsley
- Homemade Dressing:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1/2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions. Drain and rinse under cold water to cool completely.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper until well combined.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, olives, red onion, and parsley.
- Pour the dressing over the salad and toss to coat evenly.
- If using feta cheese, sprinkle it over the top and gently mix it in.
- Refrigerate for at least 30 minutes before serving to let the flavors blend.
Notes
- You can swap in other vegetables like zucchini, carrots, or corn.
- For a protein boost, add chickpeas, grilled chicken, or tuna.
- Best served chilled. Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: pasta salad, homemade dressing, cold pasta salad, healthy salad, picnic recipe, summer side dish