That Pasta Salad
Bright, vibrant, and bursting with Mediterranean flavors, "That Pasta Salad" is your go-to recipe for an easy, crowd-pleasing side dish or light meal. Featuring tender rotini pasta, crisp cucumbers, juicy cherry tomatoes, sweet red bell peppers, tangy feta cheese, and briny black olives, this salad offers a perfect balance of textures and tastes. Tossed in a zesty homemade dressing made with extra-virgin olive oil, red wine vinegar, fresh lemon juice, and a hint of garlic and oregano, every bite is packed with refreshing flavor. Ready in just 25 minutes and best served chilled, this pasta salad is an ideal choice for summer barbecues, potlucks, or meal prep. Simple to make and irresistibly delicious, "That Pasta Salad" will quickly become a staple in your recipe collection!
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Recipe Information
Ingredients
- 12 oz rotini pasta
- 1.5 cups cherry tomatoes
- 1 medium-sized cucumber
- 1 red bell pepper
- 0.5 red onion
- 0.75 cups black olives
- 0.75 cups feta cheese
- 0.25 cups parsley
- 0.25 cups extra-virgin olive oil
- 3 tbsp red wine vinegar
- 2 tbsp lemon juice
- 2 cloves garlic
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
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 under cold water to cool it down and stop the cooking process. Set aside.
While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and chop the red bell pepper into small pieces. Thinly slice the red onion and roughly chop the parsley.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and feta cheese.
To make the dressing, mince the garlic cloves and whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl or jar.
Pour the dressing over the pasta salad and toss until all the ingredients are evenly coated.
Sprinkle chopped parsley on top and gently mix again.
Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to marry.
Before serving, give the salad a quick toss and adjust seasoning with additional salt and pepper if needed. Serve chilled and enjoy!
Nutrition Facts
Calories |
2413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4424 mg | 192% | |
| Total Carbohydrate | 306.7 g | 112% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 30.1 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 903 mg | 69% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2268 mg | 48% | |
*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.
