Description
A flavorful pasta salad featuring sun-dried tomatoes, fresh vegetables, and a tangy vinaigrette, perfect for picnics, potlucks, or a light lunch.
Ingredients
Units
Scale
- 12 oz pasta (fusilli or penne)
- 1/2 cup sun-dried tomatoes (in oil), chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions. Drain and rinse with cold water to cool.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
- In a large bowl, combine cooked pasta, sun-dried tomatoes, cherry tomatoes, olives, red onion, feta, and basil.
- Pour the dressing over the salad and toss to coat evenly.
- Chill for at least 30 minutes before serving for best flavor.
Notes
- Use sun-dried tomatoes packed in oil for richer flavor.
- Can be made a day ahead for better taste and convenience.
- Substitute goat cheese for feta if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg