Description
A quick and refreshing cold pasta salad perfect for lunch, picnics, or BBQ sides. Packed with fresh veggies and a zesty dressing, this salad comes together easily and tastes great chilled.
Ingredients
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3 cups cooked pasta (rotini, fusilli, or bowtie)
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1/2 cup red onion, finely chopped
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1/2 cup bell pepper, chopped
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1/2 cup black olives, sliced
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1/2 cup shredded carrots
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1/2 cup crumbled feta cheese (optional)
For the Dressing:
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1/3 cup olive oil
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2 tablespoons red wine vinegar or lemon juice
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1 teaspoon Dijon mustard
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1 garlic clove, minced
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1/2 teaspoon dried oregano
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Salt and black pepper to taste
Instructions
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Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
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While the pasta cooks, chop the cherry tomatoes, cucumber, bell pepper, red onion, and slice the black olives. Prepare shredded carrots and feta cheese if using.
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In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper until smooth.
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In a large bowl, combine the cooked pasta and chopped vegetables. Pour the dressing over the salad and toss until everything is evenly coated.
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Cover and refrigerate the salad for at least 30 minutes to allow the flavors to blend. Stir before serving and adjust seasoning if needed.
Notes
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Prep Time: 10 minutes
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Cook Time: 10 minutes
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Total Time: 20 minutes
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Yield: 4 servings
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Category: Salads
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Method: No-cook / Cold prep
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Cuisine: American
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Diet: Vegetarian