Summer Veggie Pasta Salad
Bright, fresh, and bursting with flavor, this Summer Veggie Pasta Salad is the ultimate warm-weather dish! Packed with tender rotini pasta, juicy cherry tomatoes, crisp cucumbers, vibrant bell peppers, and tangy feta cheese, this salad is as colorful as it is delicious. The zesty homemade dressing, made with olive oil, red wine vinegar, lemon juice, and a splash of garlic and oregano, ties everything together with the perfect balance of tangy and savory notes. Whether served as a side dish for BBQs, picnics, or light lunches, this pasta salad is a crowd-pleasing, make-ahead favorite that’s both refreshing and satisfying. Ready in just 30 minutes and loaded with garden-fresh veggies, it’s the perfect way to celebrate summer flavors!
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Recipe Information
Ingredients
- 12 oz rotini pasta
- 1.5 cups cherry tomatoes
- 1 large cucumber
- 1 red bell pepper
- 1 yellow bell pepper
- 0.5 red onion
- 0.75 cup feta cheese, crumbled
- 0.5 cup black olives, sliced
- 0.25 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 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 the pasta and rinse it under cold water to cool it down. Set aside to drain fully.
Quarter the cherry tomatoes. Peel and dice the cucumber into bite-sized pieces. Core and dice the red and yellow bell peppers. Thinly slice the red onion. Set all the vegetables aside.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell peppers, red onion, feta cheese, and black olives.
Pour the dressing over the pasta salad and toss everything together until well combined and evenly coated.
Sprinkle the chopped fresh parsley over the salad for a burst of freshness. Adjust the seasoning with additional salt and pepper, if needed.
Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together.
Serve the pasta salad chilled or at room temperature, and enjoy your delicious Summer Veggie Pasta Salad!
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 2823 mg | 123% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 13.2 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 905 mg | 70% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1002 mg | 21% | |
*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.
