Italian Pasta Salad Vegetarian
Bursting with Mediterranean flavors, this Vegetarian Italian Pasta Salad is a vibrant and wholesome dish perfect for any occasion. Made with al dente penne pasta, crisp cucumber, juicy cherry tomatoes, sweet red bell pepper, briny Kalamata olives, and fragrant fresh basil, this recipe is as colorful as it is delicious. Tossed in a zesty homemade vinaigrette made from extra virgin olive oil, red wine vinegar, Dijon mustard, and aromatic dried oregano, each bite is packed with tangy, herby goodness. For an optional indulgence, crumble in creamy feta cheese for a luscious finish. Ready in just 30 minutes, this pasta salad is vegan-friendly if you skip the cheese and can be served chilled or at room temperature, making it an ideal choice for potlucks, picnics, or weeknight meals.
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Recipe Information
Ingredients
- 400 grams Penne pasta
- 250 grams Cherry tomatoes
- 1 large Cucumber
- 1 medium Red bell pepper
- 100 grams Kalamata olives
- 1 small Red onion
- 20 grams Fresh basil leaves
- 100 grams Feta cheese (optional, for vegetarians who consume dairy)
- 60 milliliters Extra virgin olive oil
- 30 milliliters Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the penne 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 cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, and roughly chop the basil leaves. If using feta cheese, crumble it into small pieces.
In a small bowl, prepare the dressing. Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and basil leaves. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
If using, add the crumbled feta cheese and gently fold it into the salad. Taste and adjust the seasoning if necessary.
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve the Italian Pasta Salad chilled or at room temperature. Garnish with additional basil leaves if desired.
Nutrition Facts
Calories |
2662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 4903 mg | 213% | |
| Total Carbohydrate | 347.9 g | 127% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 23.9 g | ||
| Protein | 72.7 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 782 mg | 60% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2598 mg | 55% | |
*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.
