Pasta Salad
A colorful pasta salad loaded with fresh veggies, feta, and a tangy homemade dressing. Perfect as a chilled side dish or light vegetarian meal.
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 6 as a side, 4 as a main
- Category: Salad, Side Dish
- Method: No-Cook (after boiling pasta)
- Cuisine: American, Mediterranean-Inspired
- Diet: Vegetarian
Ingredients
8 oz pasta (rotini, penne, or fusilli)
1 cup grape or cherry tomatoes, halved
1 cucumber, diced
1 bell pepper, diced (any color)
¼ cup red onion, finely chopped
¼ cup black olives, sliced
¼ cup fresh parsley or basil, chopped
½ cup feta cheese or shredded mozzarella
For the dressing:
¼ cup olive oil
2 tbsp red wine vinegar or lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
½ tsp dried oregano
Salt and pepper, to taste
Instructions
Cook pasta according to package directions until al dente. Drain and rinse under cold water.
While pasta cools, chop all vegetables and herbs.
In a small bowl, whisk together olive oil, vinegar or lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.
In a large mixing bowl, toss pasta with tomatoes, cucumber, bell pepper, onion, olives, and herbs.
Pour the dressing over the salad and mix gently until well coated.
Fold in the cheese, adjust seasoning, and chill for at least 30 minutes before serving.
Notes
Add grilled chicken, salami, or chickpeas for more protein.
Customize with extras like artichoke hearts, roasted red peppers, or sun-dried tomatoes.
Swap in gluten-free or legume-based pasta if needed.
Store leftovers chilled for up to 4 days—no reheating required.
Find it online: https://allrecipesmade.com/pasta-salad/
