Cold Confetti Pasta Salad
Bright, colorful, and bursting with flavor, this Cold Confetti Pasta Salad is a refreshing twist on a classic pasta dish, perfect for summer gatherings or meal prep. Featuring tender rotini pasta tossed with a medley of crisp vegetables like cherry tomatoes, bell peppers, cucumber, and red onion, this salad gets a zesty upgrade with a tangy homemade vinaigrette made from olive oil, red wine vinegar, lemon juice, and Dijon mustard. Crumbled feta cheese and black olives add a savory Mediterranean flair, while fresh parsley gives it a pop of herbaceous freshness. Ready in just 30 minutes, this easy pasta salad is served chilled, making it an ideal side dish or light main course for picnics, potlucks, or busy weekdays. Keywords: cold pasta salad, easy pasta salad, Mediterranean pasta salad, summer recipes, healthy pasta dishes.
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Recipe Information
Ingredients
- 12 ounces rotini pasta
- 1.5 cups cherry tomatoes
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 large cucumber
- 0.5 medium red onion
- 0.75 cup sliced black olives
- 0.5 cup feta cheese, crumbled
- 0.25 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley, chopped
Instructions
Cook the rotini pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and rinse under cold water to cool the pasta completely. Set aside.
While the pasta is cooking, wash and dice the cherry tomatoes, red bell pepper, yellow bell pepper, cucumber, and red onion into small, bite-sized pieces.
In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, diced red bell pepper, diced yellow bell pepper, diced cucumber, red onion, and sliced black olives.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified to create the dressing.
Pour the dressing over the pasta and vegetable mixture, tossing until everything is evenly coated.
Gently fold in the crumbled feta cheese and chopped parsley.
Cover and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld together.
Before serving, taste and adjust seasoning with additional salt or pepper if needed.
Serve chilled and enjoy this refreshing and vibrant Cold Confetti Pasta Salad!
Nutrition Facts
Calories |
2665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3958 mg | 172% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 34.4 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 848 mg | 65% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2889 mg | 61% | |
*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.
