Description

A refreshing and colorful summer pasta salad packed with fresh vegetables, tender pasta, and a zesty vinaigrette. Perfect for picnics, barbecues, or light lunches.

Ingredients

12 oz rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, thinly sliced
1/2 cup black olives, sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/3 cup olive oil
3 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper to taste

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Instructions

Cook the rotini pasta according to package instructions. Drain and rinse with cold water to cool.
In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, black olives, feta cheese, and parsley.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
Add the cooled pasta to the vegetables and pour the dressing over the top.
Toss everything together until well combined and evenly coated.
Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

You can substitute feta with mozzarella cubes or goat cheese.
Add grilled chicken or chickpeas for extra protein.
Use whole wheat or gluten-free pasta as needed.