Pasta Salad Recipe

Pasta Salad is a delightfully refreshing dish that’s filled with vibrant vegetables and tossed in a tangy vinaigrette. It’s not heavy or overly rich either. I think it’s a perfect summertime or picnic dish, and if you’re not a fan of a certain vegetable, feel free to omit it. It will still be undeniably delicious! If you’re looking for a light & airy side dish that’s not overly complicated, you’ve come to the right place.

When you make a colorful and fresh pasta salad and pair it with a zesty dressing you get the perfect dish. The addition of herbs just sends it over the top. I’ve really been in the mood for fresh and vibrant flavors, and this dreamy pasta salad reminds me of summer & outdoor gatherings. Not a fan of a specific vegetable? Don’t worry, it’s still delicious with your own mix of ingredients.

Kitchen Equipment Needed:

• Large pot
• Colander
• Large mixing bowl
• Cutting board
• Knife
• Measuring cups and spoons
• Whisk
• Wooden spoon or spatula

Ingredients:

For the Salad:

• 12 ounces rotini or your favorite pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup black olives, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped

For the Dressing:

• 1/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil

Directions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to cool. Set aside.
2. Prepare the Vegetables:
   • While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell peppers, finely chop the red onion, and slice the olives.
3. Make the Dressing:
   • In a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, basil, and salt and pepper to taste until well combined.
4. Assemble the Salad:
   • In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, bell peppers, red onion, black olives, feta cheese, and parsley. Pour the dressing over the salad and toss gently to combine.
5. Chill and Serve:
   • Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Give it a good toss before serving.
6. Serve:
   • Serve the pasta salad chilled, garnished with additional fresh parsley if desired. Enjoy!

This Pasta Salad is perfect for a refreshing side dish or a light meal on its own. Enjoy the vibrant flavors and the ease of preparation! Happy cooking!