Weeknight Pasta Salad
Transform your busy evenings with this refreshing Weeknight Pasta Salad, a vibrant medley of rotini pasta, crisp vegetables, tangy feta cheese, and a zesty homemade dressing. Ready in just 30 minutes, this easy pasta salad is the ultimate combination of convenience and flavor, featuring juicy cherry tomatoes, crunchy cucumber, red bell pepper, briny black olives, and a hint of fresh parsley. The simple yet bold dressing made with olive oil, red wine vinegar, lemon juice, and oregano ties everything together for a Greek-inspired twist. Perfect as a quick dinner, meal prep option, or crowd-pleasing side dish, this chilled pasta salad hits all the right notes for any occasion. Get ready for a bowl of wholesome, refreshing goodness that’s as versatile as it is delicious!
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Recipe Information
Ingredients
- 12 oz rotini pasta
- 1.5 cups cherry tomatoes
- 1 medium cucumber
- 1 red bell pepper
- 0.5 red onion
- 1 cup black olives
- 0.75 cup feta cheese, crumbled
- 0.25 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 clove garlic, minced
- 0.75 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, and slice the black olives.
In a small bowl or jar, prepare the dressing by combining the olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and black pepper. Whisk or shake well to combine.
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 pasta and vegetables. Toss gently to coat everything thoroughly.
Sprinkle the chopped parsley over the salad and give it a final toss. Adjust seasoning with additional salt and pepper, if needed.
Refrigerate the pasta salad for at least 20 minutes to let the flavors meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 4676 mg | 203% | |
| Total Carbohydrate | 300.7 g | 109% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 26.9 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1182 mg | 91% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 1751 mg | 37% | |
*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.
