Tangy Pasta Salad
Bright, colorful, and bursting with Mediterranean-inspired flavors, this Tangy Pasta Salad is the ultimate side dish or light main course for any occasion. Featuring tender rotini pasta, crisp cucumbers, sweet cherry tomatoes, and vibrant red bell peppers, this salad is a fresh and wholesome delight. Sliced black olives, crumbled feta cheese, and a sprinkle of parsley add briny, creamy, and herby notes, while a zesty, homemade dressing made with olive oil, red wine vinegar, lemon juice, and Dijon mustard ties it all together with a tangy punch. Ready in just 30 minutes, this easy pasta salad is perfect for meal prep, picnics, or potlucks. Serve it chilled or at room temperature, and enjoy an irresistible balance of crunch, creaminess, and bold flavors in every bite. Keywords: tangy pasta salad, Mediterranean pasta salad, quick pasta salad recipe, fresh salad with feta and olives.
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Recipe Information
Ingredients
- 250 g Rotini pasta
- 200 g Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 small Red onion
- 100 g Black olives (sliced)
- 100 g Feta cheese (crumbled)
- 2 tbsp Fresh parsley (chopped)
- 60 ml Olive oil
- 30 ml Red wine vinegar
- 15 ml Lemon juice
- 1 tsp Dijon mustard
- 1 tsp Honey
- 1 clove Garlic (minced)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Cook the rotini pasta according to the package instructions until al dente. Drain, rinse with cold water to stop the cooking process, and set aside.
While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and thinly slice the red onion.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, sliced black olives, crumbled feta cheese, and chopped parsley.
In a small bowl or jar with a lid, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper. Shake or stir until the dressing is well emulsified.
Pour the dressing over the pasta salad and toss thoroughly to combine. Make sure the dressing coats all the ingredients evenly.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve the salad chilled or at room temperature. Optionally, garnish with additional parsley or crumbled feta before serving.
Nutrition Facts
Calories |
2116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 4402 mg | 191% | |
| Total Carbohydrate | 243.2 g | 88% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 34.6 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 775 mg | 60% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2042 mg | 43% | |
*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.
