Description
A vibrant and colorful pasta salad perfect for summer gatherings, packed with fresh vegetables and herbs.
Ingredients
Scale
- 1 pound pasta (fusilli, rotini, or penne)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1 cup bell peppers (any color, diced)
- 1 cup snap peas (trimmed and halved)
- ½ cup fresh basil (chopped)
- ½ cup parsley (chopped)
- ¼ cup red onion (finely chopped)
- ½ cup olive oil
- ¼ cup red wine vinegar
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- ½ cup black olives (sliced)
- ½ cup feta cheese (crumbled)
- Optional protein (grilled chicken, chickpeas, or shrimp)
Instructions
- Boil a large pot of salted water and cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- In a bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, snap peas, red onion, and herbs. Toss gently.
- Pour the dressing over the salad and stir gently. Add feta cheese and olives if desired.
- Chill in the refrigerator for at least 30 minutes before serving.
- Garnish with extra lemon or fresh herbs just before serving.
Notes
Let flavors develop by chilling before serving. Keeps well in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg
Keywords: pasta salad, picnic recipe, potluck dish, summer salad, crowd-pleaser
