The Best Pasta Salad
Bursting with bold Mediterranean flavors, *The Best Pasta Salad* is a crowd-pleasing dish perfect for potlucks, picnics, or an easy weeknight meal. Tender rotini pasta forms the foundation for a colorful mix of cherry tomatoes, crisp cucumber, red bell pepper, red onion, and briny black olives, all tossed in a zesty homemade vinaigrette made with extra virgin olive oil, red wine vinegar, Dijon mustard, garlic, and oregano. Crumbled feta cheese adds a delicious creaminess, while a sprinkle of fresh parsley brightens every bite. This quick and easy recipe is ready in just 30 minutes (plus a short chill time) and is as refreshing as it is satisfying. Serve it chilled or at room temperature, and watch it disappear from the table!
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Recipe Information
Ingredients
- 12 oz Rotini pasta
- 1.5 cups Cherry tomatoes
- 1 large Cucumber
- 1 medium Red bell pepper
- 0.5 medium Red onion
- 0.75 cup Black olives
- 0.75 cup Feta cheese
- 0.25 cup Extra virgin olive oil
- 2 tbsp Red wine vinegar
- 1 tsp Dijon mustard
- 1 clove Garlic
- 1 tsp Dried oregano
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh parsley
Instructions
Cook the rotini pasta in a large pot of salted boiling water according to the package instructions. Drain, rinse under cold water, and let it cool completely.
While the pasta is cooling, 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 halve or slice the black olives.
In a small bowl, prepare the dressing by whisking together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until emulsified.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and crumbled feta cheese.
Pour the dressing over the salad and toss everything together until the pasta and veggies are evenly coated.
Finely chop the fresh parsley and sprinkle it over the pasta salad as garnish.
Cover the bowl and let the salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3356 mg | 146% | |
| Total Carbohydrate | 308.8 g | 112% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 32.0 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 911 mg | 70% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2459 mg | 52% | |
*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.
