Description
A vibrant, refreshing, and easy-to-make pasta salad recipe featuring rotini, fresh vegetables, and a tangy homemade Italian vinaigrette.
Ingredients
16 oz rotini pasta
1 cup cherry tomatoes, halved
1 English cucumber, diced
1 red bell pepper, diced
1/2 cup red onion, finely chopped
1/2 cup sliced black olives
3/4 cup feta cheese, crumbled
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sugar
Instructions
Step 1: Cook the rotini pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse with cold water until completely cooled.
Step 2: In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, pepper, and sugar to create the dressing.
Step 3: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, and feta cheese.
Step 4: Pour the dressing over the salad and toss well to ensure everything is evenly coated.
Step 5: Cover and refrigerate for at least 2 hours before serving to allow the flavors to develop.
Notes
For best results, let the salad sit in the fridge overnight. If the pasta absorbs all the dressing, add a tablespoon of olive oil and a splash of vinegar before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg