Description
This Summer Pasta Salad recipe is a refreshing and colorful dish that’s perfect for picnics, potlucks, or as a light meal on a hot day. Packed with fresh vegetables, feta cheese, and a tangy dressing, it’s a crowd-pleaser that’s easy to make and can be customized to suit your preferences.
Ingredients
Scale
Pasta:
- 12 oz rotini or bowtie pasta
Salad:
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red bell pepper (chopped)
- 1/2 cup yellow bell pepper (chopped)
- 1/4 cup red onion (thinly sliced)
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil (chopped)
Dressing:
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- Salt and black pepper to taste
Instructions
- Cook the pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
- Assemble the salad: In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, feta, and basil. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Chill and serve: Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
- Add grilled chicken, chickpeas, or olives for extra protein and flavor.
- Use gluten-free pasta if needed.
- This salad is perfect for picnics and potlucks and can be made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg
