Description

A flavorful and refreshing pasta salad tossed with sun-dried tomatoes, olives, feta cheese, and a tangy vinaigrette. Perfect as a side dish or light main course.

Ingredients

12 oz rotini or fusilli pasta
1/2 cup sun-dried tomatoes (packed in oil), chopped
1/3 cup black olives, sliced
1/2 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup red onion, finely chopped
1/4 cup fresh basil, chopped
2 tbsp olive oil (from sun-dried tomatoes)
1 tbsp balsamic vinegar
1 tsp Dijon mustard
Salt and pepper to taste

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Instructions

Cook the pasta according to package directions until al dente. Drain and rinse under cold water.
In a large bowl, combine the sun-dried tomatoes, olives, cherry tomatoes, feta cheese, red onion, and basil.
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
Add the cooled pasta to the vegetable mixture and pour the dressing over the top.
Toss everything together until well combined and coated with dressing.
Chill in the refrigerator for at least 30 minutes before serving for best flavor.

Notes

Use gluten-free pasta for a gluten-free version.
Can be made a day ahead; flavors will deepen overnight.
Add grilled chicken for a protein boost.