Pasta Salad Supreme
Elevate your picnic, potluck, or weekday meal prep with this vibrant Pasta Salad Supreme! This crowd-pleasing recipe combines tender penne pasta with a medley of fresh vegetables like cherry tomatoes, crispy cucumber, and sweet red bell pepper, all tossed in a zesty homemade dressing featuring olive oil, red wine vinegar, garlic, and oregano. Creamy crumbled feta cheese, briny black olives, and a sprinkle of fresh parsley add layers of Mediterranean-inspired flavor to every bite. Quick to prepare in just 25 minutes and perfect for make-ahead meals, this chilled pasta salad is as refreshing as it is satisfying. Whether served as a side dish or a light main course, it’s guaranteed to be the star of your next gathering.
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Recipe Information
Ingredients
- 450 grams Penne pasta
- 250 grams Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 100 grams Black olives, sliced
- 150 grams Feta cheese, crumbled
- 3 tablespoons Fresh parsley, chopped
- 60 milliliters Olive oil
- 30 milliliters Red wine vinegar
- 1 clove Garlic, minced
- 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, about 10 minutes. Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.
While the pasta cools, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and thinly slice the red onion. Place all vegetables into a large mixing bowl.
Add the sliced black olives, crumbled feta cheese, and chopped parsley to the mixing bowl with the vegetables.
In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to make the dressing.
Add the cooled pasta to the mixing bowl with the vegetables. Drizzle the dressing over the pasta and vegetables.
Toss everything gently to combine, ensuring the pasta and vegetables are evenly coated with the dressing.
Taste and adjust seasoning if needed by adding more salt, pepper, or a splash of vinegar.
Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serve cold or at room temperature, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.4 g | 148% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 4741 mg | 206% | |
| Total Carbohydrate | 375.2 g | 136% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 19.6 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 835 mg | 64% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2396 mg | 51% | |
*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.
