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
- 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.
- Prepare the Vegetables:
- While the pasta is cooking, prepare the cherry tomatoes, cucumber, bell peppers, red onion, and black olives.
- 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.
- 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.
- Add the Final Touches:
- Gently fold in the crumbled feta cheese, chopped parsley, and basil.
- 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!