Sea Shell Pasta Salad or Wheelie Pasta Salad
Bright, flavorful, and bursting with Mediterranean-inspired ingredients, Sea Shell Pasta Salad (or Wheelie Pasta Salad) is the perfect addition to your summer table or any casual gathering. This refreshing pasta salad features fun-shaped pasta tossed with vibrant cherry tomatoes, crisp cucumber, red bell pepper, salty black olives, and creamy feta cheese, all brought together with a zesty homemade dressing of olive oil, red wine vinegar, lemon juice, and aromatic herbs. Ready in just 30 minutes, this versatile dish can be customized with your favorite protein, like grilled chicken, shrimp, or chickpeas, making it a delightful all-in-one meal or side dish. Serve it chilled or at room temperature for a crowd-pleasing option that’s as delicious as it is eye-catching. Perfect for cookouts, potlucks, or meal prep, this pasta salad is sure to become a new favorite!
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Recipe Information
Ingredients
- 12 ounces sea shell or wheel-shaped pasta
- 1.5 cups cherry tomatoes
- 1 large cucumber
- 1 red bell pepper
- 0.5 cups black olives
- 0.5 cups red onion
- 0.75 cups feta cheese, crumbled
- 0.25 cups extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup optional protein (grilled chicken, shrimp, or chickpeas)
Instructions
1. Cook the sea shell or wheel-shaped pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
2. While the pasta is cooling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, red bell pepper, and red onion, and slice the black olives.
3. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, black olives, red onion, and crumbled feta cheese. Add the optional protein if desired.
4. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, dried basil, salt, and black pepper to make the dressing.
5. Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly to ensure everything is evenly coated in the dressing.
6. Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together.
7. Before serving, give the pasta salad a quick toss and adjust the seasoning with additional salt or pepper if needed. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 3779 mg | 164% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 23.6 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1083 mg | 83% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2314 mg | 49% | |
*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.
