pasta salad
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8
Ingredients
Salad
- 12 ounces pasta (rotini, fusilli, or bow tie)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- Prepare the Vegetables:
- While the pasta is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, red bell pepper, and yellow bell pepper, finely chop the red onion, and slice the black olives.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, minced garlic, salt, and pepper until well combined.
- Combine Ingredients:
- In a large bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, black olives, feta cheese, and chopped parsley.
- Dress the Salad:
- Pour the dressing over the pasta salad and toss to coat evenly.
- Chill and Serve:
- Cover the pasta salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.
Nutritional Information (per serving):
- Calories: 300
- Protein: 7g
- Carbohydrates: 32g
- Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 350mg
- Fiber: 2g
- Sugar: 3g
This classic pasta salad is perfect for picnics, potlucks, or as a refreshing side dish for any meal. Enjoy!
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