Description
A fresh and flavorful pasta salad loaded with garden vegetables. Perfect for picnics, potlucks, or a light meal.
Ingredients
Scale
- 8 oz pasta (rotini or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, feta cheese, and basil.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper.
- Pour dressing over the salad and toss until well coated.
- Refrigerate for at least 30 minutes before serving.
Notes
- Use gluten-free pasta if needed.
- Add grilled chicken or shrimp for extra protein.
- Best served chilled.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Keywords: pasta salad, garden salad, vegetarian, easy recipe, picnic food