Description

This vibrant pasta salad is a refreshing, easy-to-make dish packed with fresh veggies, olives, feta, and a zesty homemade vinaigrette. Perfect for picnics, BBQs, or as a light vegetarian meal.

Ingredients

12 oz pasta (rotini, bowtie, or penne)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red bell pepper, diced

1/2 cup black olives, sliced

1/2 cup red onion, finely chopped

1/2 cup feta cheese, crumbled (or mozzarella cubes)

1/4 cup fresh parsley, chopped

1/3 cup olive oil

3 tablespoons red wine vinegar (or lemon juice)

1 teaspoon Dijon mustard

1 clove garlic, minced

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

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Instructions

Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop cooking and cool it down.
In a large bowl, combine the cooked pasta with cherry tomatoes, cucumber, bell pepper, black olives, red onion, feta, and parsley.
In a separate small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper.
Pour the dressing over the salad and toss everything well to coat.
Chill the salad for at least 1 hour before serving for the best flavor.

Notes

Chilling enhances the flavors, so make ahead when possible.

Use gluten-free pasta to make it gluten-free.

Replace feta with vegan cheese to make it vegan.

Add grilled chicken, shrimp, or chickpeas for extra protein.

Can be stored in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-Cook (post pasta boil)
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 4g
Sodium: 420mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 7g
Cholesterol: 15mg