Description
A vibrant and delicious Italian Pasta Salad perfect for summer gatherings and weeknight dinners.
Ingredients
Scale
- 12 ounces rotini or fusilli pasta
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 small red onion, finely chopped
- 1 each red, yellow, and green bell pepper, diced
- 1/2 cup black olives, sliced
- 1 cup feta cheese, crumbled
- A handful of fresh basil, chopped
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil, add your pasta, and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Prepare the vegetables: Wash and chop all the veggies including cucumbers, cherry tomatoes, bell peppers, and red onion.
- Mix the dressing: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, and Italian seasoning with a pinch of salt and pepper.
- Combine ingredients: In a large mixing bowl, combine the cooled pasta, chopped vegetables, feta cheese, and black olives, and drizzle the dressing over everything.
- Taste and adjust: Take a spoonful and taste it, adjusting seasoning as needed.
- Chill: Cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least 30 minutes.
- Serve: Toss the salad gently before serving and garnish with fresh basil on top.
Notes
Serve in a large bowl or individual cups, and pair with crusty Italian bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: pasta salad, Italian pasta, summer salad, vegetarian dish