Go Back
–+ servings

Summer Pasta Salad

This vibrant Summer Pasta Salad features al dente rotini pasta tossed with fresh cherry tomatoes, cucumber, bell pepper, olives, and crumbled feta, all coated in a zesty homemade vinaigrette. Perfect for picnics, barbecues, or a refreshing light meal.
No ratings yet
Rate this Recipe Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 6 people
Calories 250 kcal

Ingredients
  

  • 8 oz rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup black olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh basil, chopped
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • to taste salt and black pepper

Instructions
 

  • Cook rotini pasta in salted boiling water according to package instructions until al dente.
  • Drain pasta and rinse under cold water to cool and stop cooking.
  • In a large mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
  • Add the cooled pasta to the bowl and toss to coat evenly with the dressing.
  • Fold in cherry tomatoes, cucumber, bell pepper, red onion, olives, feta cheese, and chopped basil.
  • Adjust seasoning with extra salt and pepper if needed.
  • Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition

Serving: 1peopleCalories: 250kcalCarbohydrates: 25gProtein: 6gFat: 14gSaturated Fat: 4gSodium: 300mgFiber: 2gSugar: 4g
Keyword Pasta Salad, Summer Salad, Vegetarian
Tried this recipe?Let us know how it was!