Vibrant Vegetable Pasta Salad
Packed with a colorful medley of fresh veggies and tossed in a tangy homemade vinaigrette, the Vibrant Vegetable Pasta Salad is the ultimate crowd-pleaser for any occasion. This easy-to-make dish combines al dente rotini pasta with juicy cherry tomatoes, crisp cucumber, vibrant bell peppers, bold red onion, and savory black olives, all elevated with the creamy richness of feta cheese. The zesty dressing, made with extra virgin olive oil, red wine vinegar, lemon juice, and aromatic herbs, infuses every bite with bright, Mediterranean-inspired flavors. Perfect as a chilled side dish or a light main course, this pasta salad is a refreshing and wholesome option for potlucks, picnics, or weeknight dinners. Ready in just 30 minutes, it’s as quick as it is delicious!
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Recipe Information
Ingredients
- 250 grams rotini pasta
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium bell pepper
- 0.5 medium red onion
- 0.5 cup black olives
- 0.75 cup feta cheese
- 0.25 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente, about 8-10 minutes.
While the pasta is cooking, halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion.
Drain the cooked pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and feta cheese.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, salt, and pepper to create the vinaigrette.
Pour the vinaigrette over the pasta salad and toss until all the ingredients are well coated.
Chop the fresh parsley and sprinkle it over the pasta salad. Toss again gently to distribute evenly.
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled or at room temperature as a refreshing side dish or light meal.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2984 mg | 130% | |
| Total Carbohydrate | 228.0 g | 83% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 22.7 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 812 mg | 62% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1763 mg | 38% | |
*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.
