Description

A light and refreshing Summer Pasta Salad packed with fresh vegetables, herbs, and a zesty vinaigrette. Perfect for picnics, potlucks, or as a side dish on a warm day.

Ingredients

12 oz rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, thinly sliced
1/2 cup black olives, sliced
1 cup bell peppers, chopped (mix of red, yellow, green)
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/3 cup olive oil
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper to taste

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Instructions

Cook the pasta according to package instructions. Drain and rinse with cold water to cool.
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, black olives, bell peppers, feta cheese, and parsley.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
Pour the dressing over the pasta salad and toss to combine evenly.
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Serve chilled and garnish with additional parsley if desired.

Notes

You can substitute feta with mozzarella or omit for a dairy-free version.
For added protein, consider adding grilled chicken or chickpeas.
Best enjoyed within 2-3 days when stored in the fridge.