Description
A vibrant and refreshing pasta salad perfect for gatherings, potlucks, or family dinners. Customize it easily with seasonal vegetables.
Ingredients
Scale
- 450 g short pasta (such as rotini or penne)
- 2 medium bell peppers, diced
- 1 medium cucumber, diced
- 300 g cherry tomatoes, halved
- 1 small red onion, finely chopped
- 150 g sliced black olives
- 200 g feta cheese, crumbled
- 30 g fresh parsley, chopped
- 120 ml olive oil
- 60 ml red wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- While the pasta is cooking, chop the bell peppers, cucumber, cherry tomatoes, and red onion. Place all the chopped vegetables in a large mixing bowl.
- Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until well combined.
- Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the pasta and toss gently until everything is well coated.
- Fold in the olives, feta cheese, and chopped parsley. Mix carefully, ensuring the feta doesn’t crumble too much.
- Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together.
Notes
Great for buffets or picnic meals. Best served cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg