Summertime Pasta Salad
Bursting with fresh, vibrant flavors, this Summertime Pasta Salad is the ultimate side dish for warm-weather gatherings. Featuring tender, al dente fusilli pasta tossed with juicy cherry tomatoes, crisp cucumbers, crunchy red bell peppers, and briny black olives, this dish is as colorful as it is delicious. Fresh basil leaves add a fragrant herbal note, while a tangy homemade dressing made with extra-virgin olive oil, red wine vinegar, Dijon mustard, and garlic ties everything together in perfect harmony. Finished with a generous sprinkle of creamy, crumbled feta cheese, this pasta salad is a crowd-pleasing combination of Mediterranean-inspired ingredients. Ready in just 30 minutes and ideal for sharing, this refreshing recipe can be served chilled or at room temperature, making it perfect for picnics, barbecues, or an easy summer lunch.
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Recipe Information
Ingredients
- 12 ounces fusilli pasta
- 2 cups cherry tomatoes
- 1 large cucumber
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.5 cup black olives
- 0.25 cup fresh basil leaves
- 0.25 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup feta cheese
Instructions
Bring a large pot of salted water to a boil over high heat.
Cook the fusilli pasta according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
While the pasta cooks, prepare the veggies: slice the cherry tomatoes in half, dice the cucumber, chop the red bell pepper, thinly slice the red onion, and slice the black olives.
In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and black olives.
Tear the fresh basil leaves into small pieces and add them to the pasta mixture.
Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Pour the dressing over the pasta salad and toss gently to coat all the ingredients evenly.
Crumble the feta cheese over the top and fold it into the salad.
Cover the bowl and refrigerate the pasta salad for at least 30 minutes to let the flavors meld together.
Serve cold or at room temperature, garnished with additional basil leaves if desired.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1120 mg | 49% | |
| Total Carbohydrate | 260.3 g | 95% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 14.6 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 479 mg | 37% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1275 mg | 27% | |
*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.
