Italian Pasta Salad
A refreshing pasta salad with colorful vegetables, olives, and a tangy Italian dressing—perfect for any gathering.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Whisk
Ingredients
Salad
- 12 oz rotini pasta or any pasta shape
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion thinly sliced
- 1/2 cup black olives sliced
- 1/2 cup feta cheese crumbled
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 clove garlic minced
- 1/2 tsp dried oregano
- 1/2 tsp salt to taste
- 1/4 tsp black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper to make the dressing.
- In a large mixing bowl, combine the cooked pasta, tomatoes, cucumber, onion, olives, and feta cheese.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Serve immediately or refrigerate for at least 10 minutes to allow flavors to meld.
Notes
Customize by adding grilled chicken, pepperoni, or your favorite vegetables. Best served chilled.
Nutrition
Calories: 290kcalCarbohydrates: 32gProtein: 8gFat: 16gSaturated Fat: 3gCholesterol: 10mgSodium: 380mgPotassium: 200mgFiber: 3gSugar: 4gVitamin A: 150IUVitamin C: 20mgCalcium: 150mgIron: 2.3mg
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