pasta salad
This vibrant pasta salad is perfect for gatherings or as a light meal. It combines fresh vegetables, olives, and a tangy dressing, bringing together flavors that everyone will love.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 spoon
Ingredients
- 8 oz pasta (penne or rotini)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup black olives, sliced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- salt and pepper to taste
- fresh basil for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
- Once cooked, drain the pasta in a colander and rinse under cold water to cool it down quickly. Allow it to drain well.
- In a mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, black olives, red onion, and crumbled feta cheese.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the pasta and vegetable mixture and toss gently to combine, ensuring everything is well coated.
- Taste and adjust seasoning if necessary.
- If desired, garnish with fresh basil leaves before serving.
Notes
This pasta salad can be made in advance and stored in the refrigerator for up to 2 days. Just give it a good toss before serving, as the dressing may settle.
Feel free to customize the salad by adding other vegetables such as spinach or artichokes, or proteins like grilled chicken or chickpeas for added nutrition.