Dover Canyon Pasta Salad
Bright, zesty, and loaded with Mediterranean flavors, Dover Canyon Pasta Salad is the perfect dish for summer gatherings or weeknight dinners. Featuring tender al dente rotini pasta, crisp cucumbers, sweet cherry tomatoes, and vibrant red bell peppers, this salad is a colorful feast for the eyes and palate. Sliced black olives and crumbled feta cheese add a savory touch, while a homemade vinaigrette made with olive oil, red wine vinegar, fresh lemon juice, and a hint of honey ties everything together with tangy elegance. Finished with a sprinkle of fresh parsley, this pasta salad is both refreshing and satisfying. Ready in just 30 minutes and best served chilled, this make-ahead dish is a must-try for fans of easy pasta salad recipes and Mediterranean cuisine!
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Recipe Information
Ingredients
- 12 ounces rotini pasta
- 1.5 cups cherry tomatoes
- 1 English cucumber
- 1 red bell pepper
- 0.5 red onion
- 0.75 cups black olives, sliced
- 0.5 cups feta cheese, crumbled
- 0.25 cups extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Cook the rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
While the pasta is cooling, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely slice the red onion.
In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and crumbled feta cheese.
In a small bowl or jar, prepare the dressing by whisking together the olive oil, red wine vinegar, lemon juice, honey, dried oregano, minced garlic, salt, and black pepper until well emulsified.
Pour the dressing over the pasta and vegetable mixture. Gently toss everything together to ensure even coating.
Sprinkle the chopped parsley over the salad and give it a final toss.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled and enjoy!
Nutrition Facts
Calories |
1477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2500 mg | 109% | |
| Total Carbohydrate | 152.6 g | 55% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 27.8 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 496 mg | 38% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1685 mg | 36% | |
*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.
