Description
Summer Pasta Salad is a colorful, refreshing mix of seasonal veggies, pasta, and a zesty homemade dressing—ideal for picnics, barbecues, or light weekday meals.
Ingredients
- 12 oz short pasta (rotini, farfalle, or penne)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup bell peppers, chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 2 tbsp fresh basil or parsley, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar or lemon juice
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook pasta according to package directions; drain and rinse under cold water.
- In a large bowl, combine pasta, cherry tomatoes, cucumber, onion, bell peppers, olives, and feta.
- In a small bowl, whisk olive oil, vinegar (or lemon juice), mustard, garlic, salt, and pepper until well blended.
- Pour dressing over pasta and vegetables; toss gently to coat.
- Add fresh basil or parsley, mix again, and chill for at least 30 minutes before serving.
Notes
- Add grilled chicken or chickpeas to make it a full meal.
- Swap feta for mozzarella balls or goat cheese.
- Include extras like corn, avocado, or arugula for more flavor and texture.
- For a creamy twist, stir Greek yogurt or mayo into the dressing.
- Freshen leftovers with a splash of olive oil or lemon juice before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
