Summer Pasta Salad
A refreshing and colorful summer pasta salad combining fresh vegetables, herbs, and a zesty dressing for a perfect light meal or side dish.
- 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 cucumber, diced
- 1/2 red 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 basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain and rinse with cold water to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, feta cheese, basil, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper.
- Pour the dressing over the pasta and vegetables, and toss gently to combine.
- Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Give it a final toss before serving and adjust seasoning if necessary.
Notes
For extra protein, add grilled chicken or chickpeas. This salad pairs well with fresh crusty bread and is best served chilled.