Deliciously Different Pasta Salad
Elevate your picnic or potluck spread with this "Deliciously Different Pasta Salad," a vibrant and refreshing twist on a classic summer staple. Bursting with oven-roasted bell peppers, zucchini, and cherry tomatoes, this dish is a feast for both the eyes and the taste buds. Tossed with al dente rotini, fresh spinach, creamy feta cheese, and a zesty homemade lemon-honey dressing, it’s a perfect blend of textures and flavors. Finished with fragrant parsley and a hint of Dijon, this easy-to-make salad comes together in just 35 minutes and can be served immediately or chilled for a deeper flavor infusion. Ideal as a light main or colorful side, this pasta salad is guaranteed to wow your guests with its unique and wholesome ingredients!
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Recipe Information
Ingredients
- 12 oz rotini pasta
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium zucchini
- 1.5 cups cherry tomatoes
- 3 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups baby spinach
- 1 cup feta cheese
- 0.5 cup fresh parsley
- 3 tbsp lemon juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 garlic clove
- 0.5 medium red onion
Instructions
Bring a large pot of salted water to a boil, then cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Preheat the oven to 425°F (220°C).
Chop the red bell pepper, yellow bell pepper, and zucchini into bite-sized pieces. Spread them, along with the cherry tomatoes, on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and toss to coat.
Roast the vegetables in the oven for 12–15 minutes, or until they are tender and lightly caramelized. Remove from the oven and let cool slightly.
While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the lemon juice, 1 tablespoon of olive oil, honey, Dijon mustard, and minced garlic clove. Season with a pinch of salt and pepper to taste. Set aside.
Thinly slice the red onion and roughly chop the fresh parsley.
In a large mixing bowl, combine the cooked pasta, roasted vegetables, baby spinach, sliced red onion, feta cheese, and parsley.
Drizzle the dressing over the salad and gently toss everything together to coat.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve immediately at room temperature, or refrigerate for 1–2 hours to allow the flavors to meld together.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.5 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 162 mg | 12% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 375 mg | 8% | |
*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.
