Cold Pasta Salad Recipe

Ingredients

  • 1 pound (16 oz) pasta (rotini, penne, or farfalle work well)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers, diced (use a mix of red, yellow, and green for color)
  • 1/2 cup red onion, finely chopped
  • 1/2 cup black olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped

For the Dressing:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the Pasta:
    • Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Transfer to a large mixing bowl.
  2. Prepare the Vegetables:
    • While the pasta is cooking, prepare the cherry tomatoes, cucumber, bell peppers, red onion, and black olives.
  3. Make the Dressing:
    • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper until well combined.
  4. Assemble the Salad:
    • Add the prepared vegetables to the bowl with the cooled pasta. Pour the dressing over the pasta and vegetables, and toss to coat everything evenly.
  5. Add the Final Touches:
    • Gently fold in the crumbled feta cheese, chopped parsley, and basil.
  6. Chill and Serve:
    • Cover the pasta salad and refrigerate for at least 1 hour to allow the flavors to meld together.
    • Before serving, give the salad a good toss and adjust the seasoning if needed.

Tips

  • Customization: Feel free to add other ingredients like artichoke hearts, sun-dried tomatoes, roasted red peppers, or grilled chicken for extra flavor and protein.
  • Make Ahead: This salad can be made a day in advance. Just store it in the refrigerator and give it a toss before serving.
  • Herbs: Fresh herbs like parsley and basil add a bright, fresh flavor to the salad. If you don’t have fresh herbs, you can use dried herbs, but use about one-third the amount as dried herbs are more concentrated.
  • Cheese: If you’re not a fan of feta cheese, you can use mozzarella pearls or cubed cheddar instead.

Enjoy!

This cold pasta salad is a versatile and refreshing dish that’s perfect for summer picnics, barbecues, or as a light meal on its own. Enjoy!