Not Just Another Pasta Salad
Elevate your next picnic or potluck with "Not Just Another Pasta Salad," a vibrant medley of fresh vegetables, creamy feta, and tender fusilli pasta tossed in a zesty homemade dressing. Bursting with the Mediterranean flavors of juicy cherry tomatoes, crisp cucumbers, briny black olives, and fragrant parsley, this dish is as colorful as it is flavorful. A simple yet tangy vinaigrette made with extra virgin olive oil, red wine vinegar, lemon juice, and Dijon mustard ties it all together, ensuring every bite is perfectly balanced. Quick to prepare in just 25 minutes, this chilled pasta salad is a refreshing side dish or satisfying stand-alone option that tastes even better after the flavors meld in the fridge. Ideal for summer gatherings or meal prepping, this recipe combines convenience, deliciousness, and versatility in every forkful!
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Recipe Information
Ingredients
- 12 oz fusilli pasta (or any short pasta of choice)
- 1.5 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 0.5 small red onion, finely chopped
- 0.5 cups black olives, sliced
- 0.75 cups feta cheese, crumbled
- 0.25 cups fresh parsley, chopped
- 0.25 cups extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion. Slice the black olives and chop the parsley.
In a small bowl, make the dressing by whisking together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper.
In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, feta cheese, and parsley.
Drizzle the dressing over the salad, tossing gently to ensure everything is evenly coated.
Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a final stir and season with additional salt and pepper if needed.
Serve chilled or at room temperature. This pasta salad pairs perfectly with grilled proteins or as a stand-alone dish.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 4156 mg | 181% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 23.9 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1095 mg | 84% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2016 mg | 43% | |
*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.
