Description
A light, refreshing pasta salad perfect for warm weather, featuring crisp vegetables, cheese, and a zesty vinaigrette.
Ingredients
Units
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Cook rotini according to package instructions until al dente. Drain and rinse under cold water to chill.
- In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing.
- Add pasta to the bowl with the dressing and toss to coat evenly.
- Stir in cherry tomatoes, cucumber, bell pepper, red onion, olives, feta, and basil.
- Adjust seasoning with additional salt and pepper as needed.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Make it ahead—marinates well up to 24 hours in the fridge.
- Feel free to swap feta with mozzarella or add protein like grilled chicken.
- For a lighter version, reduce oil to 2 tbsp and use low-fat feta.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 10 mg