Pasta Salad a La Alexis
Bright, fresh, and irresistibly flavorful, Pasta Salad a La Alexis is the perfect dish to elevate your summer gatherings or weeknight dinners. This Mediterranean-inspired recipe combines tender rotini pasta with a colorful medley of crisp cucumbers, juicy cherry tomatoes, vibrant red bell pepper, and briny kalamata olives. Crumbled feta cheese lends a creamy, tangy bite, while a zesty homemade dressing made with extra virgin olive oil, red wine vinegar, Dijon mustard, and garlic ties it all together. Ready in just 30 minutes, this make-ahead pasta salad can be served as a chilled side dish or a light main course. With its bold flavors and beautiful presentation, it’s sure to become your go-to recipe for potlucks, picnics, and meal prep. Perfectly customizable and easy to prepare, Pasta Salad a La Alexis offers a delicious balance of Mediterranean flair and everyday comfort!
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Recipe Information
Ingredients
- 12 oz rotini pasta
- 2 cups cherry tomatoes
- 1 large cucumber
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.5 cups kalamata olives, sliced
- 0.75 cups crumbled feta cheese
- 0.25 cups extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 2 cloves garlic, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp chopped parsley (optional)
Instructions
Fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook the rotini pasta according to the package instructions until al dente, about 8-10 minutes.
While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, red bell pepper, and red onion into small, bite-sized pieces.
Once the pasta is cooked, drain it and rinse under cold water to cool it down. Allow it to drain fully before transferring it to a large mixing bowl.
In a separate small bowl, prepare the dressing by whisking together the olive oil, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, and black pepper.
Add the chopped vegetables, sliced kalamata olives, and crumbled feta cheese to the bowl with the cooled pasta.
Pour the dressing over the pasta and vegetables, tossing everything together gently to coat evenly.
Taste and adjust seasoning if needed, adding more salt or pepper to preference.
For an added burst of freshness, sprinkle chopped parsley on top (optional).
Cover the pasta salad with plastic wrap and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Serve cold or at room temperature. Enjoy your Pasta Salad a La Alexis as a side dish or a light, standalone meal!
Nutrition Facts
Calories |
2480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 4696 mg | 204% | |
| Total Carbohydrate | 313.4 g | 114% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 34.0 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 688 mg | 53% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2655 mg | 56% | |
*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.
