Description
A vibrant and refreshing pasta salad that’s perfect for picnics, filled with delicious vegetables and a tangy dressing.
Ingredients
Scale
- 8 oz (225 g) rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced (any color)
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine until everything is well coated.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- Feel free to add any other colorful vegetables you enjoy, such as corn or carrots.
- You can substitute the feta cheese with mozzarella or leave it out for a dairy-free version.
- This salad can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3
- Sodium: 350
- Fat: 12
- Saturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
- Cholesterol: 10
Keywords: colorful pasta salad, picnic salad, Mediterranean pasta salad, easy pasta salad, summer salad