Description
Summer’s best Italian pasta salad delivers Mediterranean flavors with crisp vegetables, tangy dressing, and perfectly al dente pasta. Colorful ingredients dance together, promising refreshing bites that transport taste buds to sunny Italian coastlines.
Ingredients
Scale
Pasta:
- 12 ounces (340 grams) rotini pasta
Vegetables:
- 1 cup (150 grams) cherry tomatoes, halved
- 1 cup (150 grams) cucumbers, diced
- 1/2 cup (75 grams) red onion, thinly sliced
- 1/4 cup (40 grams) sun-dried tomatoes, chopped
- 1 clove garlic, minced
Cheese and Toppings:
- 1/2 cup (75 grams) feta cheese, crumbled
- 1/2 cup (75 grams) black olives, sliced
- 1/4 cup (15 grams) fresh basil leaves, chopped
Dressing:
- 1/3 cup (80 milliliters) olive oil
- 1/4 cup (60 milliliters) red wine vinegar
- 2 teaspoons (10 milliliters) Dijon mustard
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Boil rotini in salted water for 8-10 minutes until al dente, following package guidelines. Drain and rinse with cold water to halt cooking process, then allow to cool completely.
- Dice cherry tomatoes, cucumbers, and red onion into uniform bite-sized pieces. Slice black olives and sun-dried tomatoes, then chop fresh basil leaves.
- Create a zesty dressing by whisking olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and cracked black pepper until smooth and well-integrated.
- Combine all prepared vegetables in a spacious mixing bowl, ensuring even distribution of ingredients.
- Pour cooled pasta over vegetable mixture, then drizzle prepared dressing. Gently toss using a large spoon to coat all components thoroughly.
- Crumble feta cheese over the salad, folding gently to prevent breaking cheese into tiny fragments. Taste and adjust seasoning with additional salt and pepper if required.
- Cover and refrigerate for minimum 60 minutes, allowing flavors to meld and intensify. Serve chilled as a refreshing side dish or light meal.
Notes
- Make pasta al dente for the perfect texture by cooking it just until firm to the bite, preventing a mushy salad.
- Rinse pasta with cold water immediately after cooking to stop the cooking process and prevent clumping, ensuring each pasta piece remains separate and cool.
- Use fresh herbs like basil right before serving to maintain their vibrant color and intense flavor, adding a burst of freshness to the dish.
- For a protein boost, add grilled chicken, salami, or chickpeas to transform this side dish into a complete meal that’s satisfying and nutritious.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 330
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg