Summer Pasta Salad
A vibrant and refreshing Summer Pasta Salad featuring colorful vegetables and a zesty dressing that’s perfect for warm weather gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: No-Cook
- Cuisine: Italian
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/4 cup fresh basil, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper to taste
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and fresh basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
- Pour the dressing over the pasta and vegetables and toss gently to combine.
- Sprinkle crumbled feta cheese on top and toss lightly again before serving.
- Refrigerate for at least 30 minutes to allow flavors to meld.
Notes
For extra protein, add grilled chicken or chickpeas. This salad tastes even better the next day as the flavors develop.
Find it online: https://auntyspices.com/summer-pasta-salad/