Pasta Salad Recipe: Easy, Quick, and Delicious Summer Side Dish
This easy, no‐bake, healthy pasta salad recipe is just the ticket for summer picnics, potlucks, or any quick weeknight side dish.
Ingredients
- 12 ounces rotini or fusilli pasta gluten-free pasta works too
- 1 cup cherry tomatoes halved (use heirloom for extra color)
- 1 cup cucumber diced (English cucumber stays crisp longer)
- 1/2 cup red bell pepper diced (or swap in yellow for sweetness)
- 1/4 cup red onion finely chopped (soak in cold water to mellow the bite)
- 1/2 cup Kalamata olives pitted and sliced (or green olives for milder tang)
- 4 ounces feta cheese crumbled (or vegan feta for a dairy-free twist)
- 1/4 cup fresh basil leaves chiffonade (loosely packed)
- 1/4 cup extra-virgin olive oil choose a fruity Tuscan variety
- 2 tablespoons red wine vinegar substitute white balsamic for a sweeter note
- 1 teaspoon Dijon mustard adds a gentle kick
- 1 garlic clove minced or 1/4 teaspoon garlic powder in a pinch
- 1/2 teaspoon dried oregano or 1 tablespoon fresh, finely chopped
- Salt and freshly ground black pepper to taste
- Pinch of sugar or honey optional, to balance acidity
Instructions
- Bring a large pot of salted water to a rolling boil, add the rotini, and cook until al dente. Drain and rinse under cold water until the pasta is room temperature.
- While the pasta cools, prepare the cherry tomatoes, cucumber, bell pepper, onion, and olives. Toss everything into a mixing bowl.
- In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, garlic, oregano, sugar or honey, salt, and pepper. Whisk until emulsified.
- Add the cooled pasta to the veggies, pour over the dressing, and gently toss to coat. Make sure the dressing covers every noodle.
- Sprinkle crumbled feta and basil chiffonade over the salad, and gently toss to incorporate. Add herbs at the end for maximum freshness.
- Cover and chill the pasta salad for at least 15 minutes. Before serving, adjust salt or vinegar if needed. Enjoy!
Notes
Pick firm, brightly colored produce for best texture and freshness. Drain olives well to avoid excess moisture in the salad. Let the pasta rest briefly after rinsing to help the dressing cling better.
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