pasta salad recipes
This vibrant and refreshing pasta salad combines colorful vegetables and a zesty dressing, making it a perfect side dish or light meal. It's easy to prepare and can be served chilled or at room temperature.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 spoon
Ingredients
- 8 oz pasta (e.g., rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced (red or yellow)
- ½ cup red onion, finely chopped
- ½ cup black olives, sliced
- ½ cup feta cheese, crumbled
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain in a colander and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper until well combined.
- Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly.
- Let the salad sit for about 10 minutes to allow the flavors to meld. Garnish with fresh parsley if desired before serving.
Notes
This pasta salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Feel free to customize the salad by adding your favorite vegetables, such as spinach or artichokes.
For a protein boost, add grilled chicken or chickpeas.