Good Times and Noodle Salad Pasta Salad
Brighten up your table with the vibrant and refreshing "Good Times and Noodle Salad Pasta Salad," a Mediterranean-inspired dish that's perfect for picnics, potlucks, or a light yet satisfying meal. This easy-to-make recipe combines tender fusilli pasta with a medley of crisp vegetables, briny black olives, and creamy feta cheese, all tossed in a zesty homemade dressing of olive oil, red wine vinegar, Dijon mustard, and garlic. Bursting with fresh flavors and herbs like chopped parsley, this pasta salad strikes the perfect balance of tangy, savory, and crunchy. Ready in just 25 minutes and packed with colorful goodness, it's an ideal make-ahead dish that’s as delicious chilled as it is right off the bowl. Whether you're hosting a summer gathering or meal prepping for the week, this pasta salad guarantees good times and great taste!
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Recipe Information
Ingredients
- 12 oz fusilli pasta (or your preferred pasta shape)
- 1.5 cups cherry tomatoes
- 1 medium cucumber, diced
- 1 large red bell pepper, diced
- 0.5 medium red onion, finely chopped
- 0.75 cup black olives, sliced
- 0.5 cup feta cheese, crumbled
- 0.25 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
- 0.25 cup fresh parsley, chopped
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
Prepare the vegetables: Slice the cherry tomatoes in half, dice the cucumber and red bell pepper, and finely chop the red onion. Set all vegetables aside.
Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until emulsified.
Assemble the salad: In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and feta cheese. Toss gently to combine.
Add the dressing: Pour the dressing over the pasta and vegetables. Toss everything together until evenly coated.
Garnish and serve: Sprinkle the chopped parsley over the top for a fresh, herby finish. Serve immediately or refrigerate for 1 hour to let the flavors meld.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3980 mg | 173% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 24.9 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 832 mg | 64% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2079 mg | 44% | |
*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.
