Pasta Salad Favorite
Take your summer gatherings to the next level with "Pasta Salad Favorite," a vibrant and flavorful dish that's as easy to make as it is satisfying to eat. This crowd-pleasing pasta salad combines tender rotini pasta with a fresh medley of cherry tomatoes, crisp cucumber, sweet red bell pepper, and black olives, all topped with tangy crumbled feta cheese. Tossed in a zesty homemade dressing made with extra virgin olive oil, red wine vinegar, Dijon mustard, and a touch of honey, this recipe becomes irresistibly flavorful with hints of garlic and oregano. The addition of fresh parsley adds a pop of color and brightness, while the chilled preparation makes this dish perfect for potlucks, picnics, or meal prep. Ready in just 30 minutes, "Pasta Salad Favorite" is a versatile, healthy, and delicious recipe that will quickly become a new staple in your meal rotation.
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Recipe Information
Ingredients
- 12 oz Rotini pasta
- 1.5 cups Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 1 medium Red bell pepper, diced
- 0.5 medium Red onion, finely chopped
- 0.5 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
- 1 tsp Honey
- 1 tsp Dried oregano
- 1 clove Garlic, minced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. 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.
In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, chopped red onion, sliced black olives, and crumbled feta cheese.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, minced garlic, salt, and black pepper to make the dressing.
Pour the dressing over the vegetable mixture and toss gently to coat everything evenly.
Add the cooked and cooled pasta to the bowl and mix gently until the pasta is fully combined with the vegetables and dressing.
Sprinkle the chopped fresh parsley over the top and give it one final toss.
Cover and refrigerate the salad for at least 30 minutes to let the flavors meld together.
Serve cold or at room temperature and enjoy!
Nutrition Facts
Calories |
2470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4671 mg | 203% | |
| Total Carbohydrate | 307.4 g | 112% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 35.7 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 796 mg | 61% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2108 mg | 45% | |
*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.
