Description

This Italian Pasta Salad is a vibrant medley of fresh vegetables, al dente pasta, and a tangy homemade dressing. It’s the perfect dish to bring a touch of Mediterranean sunshine to your table. The zesty red wine vinegar and Dijon dressing pair beautifully with creamy feta and aromatic basil, creating a balance of flavors that’s both light and satisfying.

Ideal for a potluck, picnic, or a quick weekday meal, this salad can be customized to suit your taste. Add your favorite protein, like grilled chicken or shrimp, to make it a complete meal. Whether you’re serving it as a side dish or the star of the show, this pasta salad is guaranteed to impress with its fresh and colorful presentation.

Ingredients

Units Scale

12 ounces rotini pasta (or any pasta of choice)
1 cup cherry tomatoes, halved
1 cup cucumbers, diced
1/2 cup red onion, thinly sliced
1/2 cup black olives, sliced
1/4 cup sun-dried tomatoes, chopped
1/4 cup fresh basil leaves, chopped
1/2 cup feta cheese, crumbled
1/3 cup olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste

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Instructions

Cook the rotini pasta according to the package instructions. Drain, rinse under cold water, and set aside to cool.
In a large bowl, combine the cherry tomatoes, cucumbers, red onion, black olives, sun-dried tomatoes, and fresh basil.
In a separate small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper to make the dressing.
Add the cooled pasta to the bowl of vegetables and pour the dressing over the top. Toss to coat evenly.
Gently fold in the feta cheese. Adjust seasoning if needed.
Refrigerate for at least 1 hour to let the flavors meld together before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes