Summer Picnic Pasta Salad
Bright, fresh, and bursting with Mediterranean-inspired flavor, this Summer Picnic Pasta Salad is the ultimate crowd-pleaser for your next outdoor gathering. Featuring tender rotini pasta, vibrant cherry tomatoes, crisp cucumber, and sweet red bell peppers, this recipe combines wholesome veggies with briny black olives and tangy feta cheese. Tossed in a homemade vinaigrette made with olive oil, red wine vinegar, garlic, and a hint of honey, this pasta salad is perfectly balanced with a touch of sweetness and spice. Topped with fresh parsley for a pop of color and freshness, this quick and easy dish comes together in just 25 minutes and is ideal for serving chilled on a warm summer day. Perfect for picnics, potlucks, or light lunches, this pasta salad will be your go-to summer recipe! Keywords: pasta salad, summer salad, picnic recipes, Mediterranean pasta salad, easy summer recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz rotini pasta
- 1.5 cups cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 0.5 red onion
- 0.75 cups black olives
- 0.5 cups feta cheese
- 0.25 cups olive oil
- 2 tbsp red wine vinegar
- 1 tsp honey
- 1 clove garlic
- 1 tsp dijon mustard
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cups parsley
Instructions
Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain, rinse with cold water, and let cool completely.
While the pasta is cooling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, and slice the black olives.
In a small bowl, whisk together the olive oil, red wine vinegar, honey, minced garlic, Dijon mustard, dried oregano, salt, and black pepper to make the dressing.
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 pasta salad and toss until well coated.
Chop the parsley and fold it into the salad for a fresh finishing touch.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 282.2 g | 103% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 24.1 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1463 mg | 31% | |
*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.
