Description
This cold pasta salad recipe is refreshing, colorful, and perfect for make-ahead meals or picnics. Tossed with crisp vegetables and a zesty vinaigrette.
Ingredients
Scale
- 12 oz rotini or farfalle pasta
- 1 ½ cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced
- ½ red onion, finely sliced
- ⅓ cup kalamata olives, halved
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- **For the dressing:**
- ⅓ cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp honey
- Salt & pepper to taste
Instructions
1. Boil pasta in salted water until al dente. Drain and rinse with cold water.
2. While pasta cools, prepare vegetables and whisk together dressing in a jar.
3. Toss warm pasta with half the dressing and let cool for 10 minutes.
4. Add all vegetables, feta, and herbs. Toss to combine.
5. Add remaining dressing and mix well.
6. Chill for at least 1 hour before serving. Adjust seasoning as needed.
7. Serve cold, garnish with extra herbs if desired.
Notes
Make ahead up to 4 days in advance.
Feel free to swap in chickpeas, grilled chicken, or mozzarella cubes.
Re-season after chilling for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
