pasta salad recipes
This refreshing pasta salad is perfect for picnics, potlucks, or as a light meal. Bursting with colorful vegetables and dressed with a zesty vinaigrette, it's a delightful way to enjoy pasta with a healthy twist.
Equipment
- 1 large pot
- 1 strainer
- 1 mixing bowl
- 1 whisk or fork
- 1 cutting board
Ingredients
- 8 ounces pasta (fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup bell pepper, diced (any color)
- ¼ cup red onion, finely chopped
- ½ cup feta cheese, crumbled
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
- for garnish fresh parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 10 minutes.
- While the pasta is cooking, prepare the vegetables. In a mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, and chopped red onion.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and season with salt and pepper to taste.
- Once the pasta is cooked, drain it in a strainer and rinse with cold water to stop the cooking process. Allow it to cool slightly.
- Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the pasta and vegetables, then gently toss to combine.
- Fold in the crumbled feta cheese and adjust seasoning with more salt and pepper if needed.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld. Garnish with fresh parsley if desired.
Notes
Feel free to customize this salad by adding proteins like grilled chicken, shrimp, or chickpeas.
This pasta salad can be stored in the refrigerator for up to 3 days, making it a great make-ahead option.