Description
This Mediterranean Pasta Salad is a vibrant, refreshing dish loaded with colorful vegetables, olives, feta cheese, and a zesty homemade dressing. It’s perfect for potlucks, picnics, or as a make-ahead lunch or side dish.
Ingredients
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, chopped
- ½ cup red bell pepper, chopped
- ¼ cup red onion, finely chopped
- ½ cup Kalamata olives, sliced
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ½ 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 stop the cooking process.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta cheese, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Taste and adjust seasoning if needed before serving.
Notes
- You can substitute rotini with other short pasta like penne or farfalle.
- For a vegan version, omit the feta or use a plant-based alternative.
- This salad keeps well in the refrigerator for up to 4 days.
- Add grilled chicken or chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
