Confetti Pasta Salad
Brighten up your table with this vibrant and delicious Confetti Pasta Salad, a feast for both the eyes and the palate! Bursting with colorful bell peppers, juicy cherry tomatoes, crisp cucumber, and tangy feta cheese, this dish is a refreshing medley of textures and flavors. Rotini pasta forms the hearty base, perfectly coated in a zesty homemade dressing featuring extra-virgin olive oil, red wine vinegar, Dijon mustard, and a hint of garlic and oregano. Ideal as a side dish for picnics, potlucks, or summer barbecues, this chilled pasta salad is easy to make and even more satisfying after the flavors meld together in the fridge. With its vibrant colors and irresistible taste, this Confetti Pasta Salad truly lives up to its name, delivering a healthy, crowd-pleasing dish that's as delightful to look at as it is to eat!
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Recipe Information
Ingredients
- 12 ounces rotini pasta
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1.5 cups cherry tomatoes
- 1 medium cucumber
- 0.5 red onion
- 0.75 cups feta cheese, crumbled
- 0.5 cups black olives, sliced
- 0.25 cups extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil over high heat. Cook the rotini pasta according to package instructions until al dente. Drain and rinse the pasta under cold water to cool it down and stop the cooking process. Set aside.
While the pasta is cooking, prepare the vegetables. Dice the red, yellow, and green bell peppers into small, bite-sized pieces. Halve the cherry tomatoes. Peel and dice the cucumber. Thinly slice the red onion. Set all the vegetables aside.
In a small bowl or mason jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk or shake until emulsified to create the dressing.
In a large mixing bowl, combine the cooked pasta, prepared vegetables, crumbled feta cheese, and sliced black olives.
Pour the dressing over the pasta and vegetables, and toss gently until everything is evenly coated.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Before serving, sprinkle the pasta salad with fresh parsley and toss lightly. Adjust seasoning with more salt and pepper if needed.
Serve chilled and enjoy your colorful Confetti Pasta Salad!
Nutrition Facts
Calories |
2772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 4251 mg | 185% | |
| Total Carbohydrate | 329.7 g | 120% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 37.0 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1122 mg | 86% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2976 mg | 63% | |
*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.
