pasta salad
This vibrant and refreshing pasta salad is perfect for a light lunch or a side dish at your next gathering. Packed with colorful vegetables, a tangy dressing, and hearty pasta, this dish is both satisfying and nutritious.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 cutting board
Ingredients
- 8 ounces fusilli or rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, diced
- ½ cup black olives, sliced
- ¼ cup red onion, finely chopped
- ½ cup feta cheese, crumbled
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- for garnish fresh basil leaves optional
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process.
- In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, sliced black olives, and chopped red onion.
- In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, Italian seasoning, salt, and pepper to create the dressing.
- Once the pasta has cooled, add it to the mixing bowl with the vegetables. Pour the dressing over the pasta and toss everything together until evenly coated.
- Gently fold in the crumbled feta cheese.
- Let the pasta salad sit in the refrigerator for about 15 minutes to allow the flavors to meld together.
- Before serving, give the pasta salad a gentle toss, then garnish with fresh basil leaves if desired.
Notes
You can customize the salad by adding grilled chicken, chickpeas, or your favorite vegetables.
This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.
For a gluten-free version, use gluten-free pasta.