Pasta Salad with Italian Dressing
A bright and refreshing pasta salad loaded with vegetables and tossed in a zesty homemade Italian dressing. Perfect for picnics, BBQs, and make-ahead meals.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk or jar
- Knife and cutting board
Ingredients
Ingredients
- 12 oz rotini or fusilli pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 0.5 cup red bell pepper chopped
- 0.25 cup red onion finely chopped
- 0.5 cup black olives sliced
- 0.5 cup feta cheese crumbled
- 0.25 cup fresh parsley chopped
- Salt and black pepper to taste
Italian Dressing
- 0.5 cup extra virgin olive oil
- 0.25 cup red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1 tsp dried oregano
- 0.5 tsp dried basil
- 0.5 tsp onion powder
- 0.25 tsp crushed red pepper flakes optional
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and rinse with cold water. Set aside.
- Whisk together olive oil, vinegar, mustard, garlic, oregano, basil, onion powder, red pepper flakes, salt, and pepper.
- Chop all vegetables and parsley. Crumble feta.
- In a large bowl, toss pasta, vegetables, olives, and feta. Pour dressing and mix well.
- Chill for at least 30 minutes before serving. Toss and adjust seasoning before serving.
Notes
To keep it vegan, omit the feta or replace with plant-based cheese. Feel free to add chickpeas or grilled chicken for extra protein.
Nutrition
Calories: 320kcalCarbohydrates: 34gProtein: 7gFat: 18gSaturated Fat: 4gCholesterol: 10mgSodium: 350mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 25mgCalcium: 12mgIron: 8mg
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