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Classic Pasta Salad

A vibrant and versatile dish perfect for any occasion, featuring tri-color rotini pasta tossed with fresh vegetables, feta cheese, and a tangy dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 oz Tri-color rotini pasta Cooked al dente
  • 1 cup Cherry tomatoes, halved
  • 1 cup Cucumber, diced
  • 1/2 cup Red onion, diced
  • 1 cup Bell pepper, diced
  • 1/2 cup Olives, sliced
  • 1 cup Feta cheese, crumbled
Dressing
  • 1/2 cup Olive oil
  • 1 tbsp Dijon mustard
  • 2 cloves Garlic, minced
  • to taste Salt and pepper

Method
 

Preparation
  1. Begin by boiling a large pot of salted water. Add the tri-color rotini and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
  2. While the pasta cools, chop your cherry tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces.
  3. In a small bowl, whisk together olive oil, Dijon mustard, minced garlic, salt, and pepper.
Mixing
  1. In a large mixing bowl, combine the cooled pasta, diced vegetables, sliced olives, and crumbled feta cheese.
  2. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Chilling
  1. Let your pasta salad chill in the refrigerator for at least 30 minutes to allow the flavors to mingle.
Serving
  1. Serve cold or at room temperature.

Notes

For best texture, cook the pasta al dente and season the boiling water with salt. Feel free to customize with any proteins or seasonal vegetables.