🛒Ingredients
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
🔧Kitchen Tools Needed
- Large pot
- Colander
- Large mixing bowl
- Small mixing bowl
- Whisk
- Knife
- Cutting board
📝Instructions
- 1
Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- 2
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and parsley.
- 3
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
- 4
Pour the dressing over the pasta salad ingredients and toss gently to coat everything evenly.
- 5
Add the crumbled feta cheese and toss again lightly.
- 6
Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled.
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
❓Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes, this pasta salad can be made a day in advance. Store it in the refrigerator and give it a good stir before serving.
Can I use a different type of pasta?
Certainly! Feel free to use any pasta shape you prefer, such as farfalle or penne, to suit your taste and texture preference.
