Capistrano Pasta Salad
Bursting with vibrant Mediterranean flavors, Capistrano Pasta Salad is the ultimate crowd-pleaser for any occasion. This refreshing dish combines al dente penne pasta with a colorful medley of diced red and yellow bell peppers, crisp cucumber, juicy grape tomatoes, and bold red onion. Tossed with briny Kalamata olives, creamy crumbled feta cheese, and a zesty homemade dressing of olive oil, red wine vinegar, lemon juice, and garlic, this salad is as satisfying as it is wholesome. A sprinkle of fresh parsley and basil adds the perfect herbal finish to every bite. Ready in just 30 minutes, this pasta salad is ideal as a chilled side dish or a light vegetarian main course. Perfect for summer potlucks, picnics, or meal prep, this recipe is sure to become a staple in your rotation!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cucumber
- 1.5 cups grape tomatoes
- 0.5 red onion
- 0.5 cups kalamata olives
- 0.75 cups feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 0.25 cups extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, about 10 minutes. Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool.
While the pasta is cooling, prepare the vegetables. Dice the red bell pepper, yellow bell pepper, and cucumber into bite-sized pieces. Halve the grape tomatoes. Thinly slice the red onion. Set aside all the prepared vegetables.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooked pasta, diced vegetables, halved tomatoes, sliced red onion, and Kalamata olives.
Pour the dressing over the pasta and vegetable mixture. Toss well to coat everything evenly.
Add the crumbled feta cheese, chopped parsley, and chopped basil. Gently toss again to combine.
Taste and adjust seasoning with additional salt or pepper if needed.
Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together.
Serve chilled as a side dish or a light main course. Enjoy!
Nutrition Facts
Calories |
2675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 4551 mg | 198% | |
| Total Carbohydrate | 307.3 g | 112% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 18.9 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1084 mg | 83% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2458 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
