Picnic Pasta Salad One Dish Meal
Transform your outdoor gatherings with this vibrant and hearty Picnic Pasta Salad One Dish Meal, a perfect blend of fresh veggies, tangy dressing, and optional protein for a satisfying, crowd-pleasing dish. Featuring al dente rotini pasta mixed with juicy cherry tomatoes, crisp cucumbers, sweet red bell peppers, and briny black olives, all tied together with a zesty homemade vinaigrette of olive oil, red wine vinegar, and Dijon mustard. A sprinkle of crumbled feta adds a creamy finish, while grilled chicken can be added for an extra protein boost, making this pasta salad a full-meal option. Ready in just 25 minutes and ideal for make-ahead meals, picnics, potlucks, or weeknight dinners, this chilled, flavor-packed dish is as versatile as it is delicious. Refrigerate for a perfect melding of Mediterranean-inspired flavors and serve up the ultimate no-fuss, one-dish meal!
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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
- 1 cup black olives
- 1 cup feta cheese, crumbled
- 0.25 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.5 tsp black pepper
- 2 pieces grilled chicken breast, sliced (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
While the pasta is cooking, prepare the vegetables. Slice the cherry tomatoes in half, dice the cucumber into bite-sized pieces, chop the red bell pepper, and finely slice the red onion.
If using black olives, slice them into halves or leave them whole based on preference.
Prepare the dressing by whisking together the olive oil, red wine vinegar, dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl.
In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and crumbled feta cheese.
Pour the dressing over the ingredients in the mixing bowl and toss to coat everything evenly.
If adding grilled chicken, slice the chicken breast into thin pieces and mix it into the salad.
Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature as a complete meal.
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 154.5 g | 56% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 25.9 g | ||
| Protein | 147.0 g | 294% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 878 mg | 68% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2718 mg | 58% | |
*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.
