pasta salad recipes
This vibrant pasta salad is perfect for a light meal or a side dish at gatherings. Packed with fresh vegetables and a tangy dressing, it’s both delicious and easy to prepare.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
Ingredients
- 8 ounces pasta (e.g., rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Stir occasionally.
- Once cooked, drain the pasta in a colander and rinse with cold water to cool it down. Let it drain completely.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and feta cheese. Toss gently to combine.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to coat evenly. Adjust seasoning if necessary.
- Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld. Garnish with fresh basil leaves if desired.
Notes
You can customize this pasta salad by adding or substituting your favorite vegetables or proteins such as grilled chicken or chickpeas for added nutrition.
This salad can be stored in an airtight container in the refrigerator for up to 3 days.