Pasta salad
Experience a refreshing pasta salad with tender pasta, crisp vegetables, and savory seasonings, perfect for side or main courses, elevating your culinary experience.
Servings 6 People
Calories 480.4kcal
Ingredients
- 12 oz. rotini pasta or any pasta of your choice
- 1 cup cherry tomatoes halved
- 1 cup cucumber chopped
- 1 cup bell pepper any color, chopped
- ½ cup red onion thinly sliced
- ½ cup black olives sliced
- 1 cup feta cheese crumbled
- ¼ cup fresh basil chopped
- ¼ cup fresh parsley chopped
- Salt and pepper to taste
For the dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, black olives, feta cheese, basil, and parsley.
- In a small bowl, whisk together all the dressing ingredients: olive oil, red wine vinegar, garlic, Dijon mustard, honey, dried oregano, salt, and pepper.
- Add the cooked pasta to the vegetables and herbs in the large mixing bowl. Pour the dressing over the pasta salad and toss gently until everything is evenly coated.
- Taste and adjust salt and pepper as needed. You can serve immediately or refrigerate for a couple of hours to let the flavors meld together.
Notes
Cook the pasta until it is al dente. Overcooking might result in a mushy texture.
Rinse the pasta in cold water after cooking it to halt the cooking process and chill it down. It keeps the spaghetti from becoming too soft or sticky. Drain it thoroughly before adding it to the salad.
Refrigerate your pasta salad for at least an hour after assembling it. It enables the flavors to blend and the ingredients to marinate.
Taste and adjust spices shortly before serving, as tastes may have mellowed. Add some dressing, salt, pepper, or herbs to improve the flavor.
Rinse the pasta in cold water after cooking it to halt the cooking process and chill it down. It keeps the spaghetti from becoming too soft or sticky. Drain it thoroughly before adding it to the salad.
Refrigerate your pasta salad for at least an hour after assembling it. It enables the flavors to blend and the ingredients to marinate.
Taste and adjust spices shortly before serving, as tastes may have mellowed. Add some dressing, salt, pepper, or herbs to improve the flavor.
Nutrition
Calories: 480.4kcal | Carbohydrates: 49.7g | Protein: 12.1g | Fat: 26.2g | Saturated Fat: 6.2g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 15.7g | Cholesterol: 22.3mg | Sodium: 480.7mg | Potassium: 333.7mg | Fiber: 3.6g | Sugar: 5.1g | Vitamin A: 1334.6IU | Vitamin C: 43mg | Calcium: 165.4mg | Iron: 1.8mg