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Veggie Pasta Salad

Veggie Pasta Salad Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 8 oz rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 bell pepper, diced
  • ½ small red onion, thinly sliced
  • ⅓ cup black olives, sliced
  • ¼ cup crumbled feta cheese
  • ¼ cup chopped fresh parsley
  • 3 tbsp extra‑virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 small garlic clove, minced
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper

Method
 

  1. Cook the rotini in boiling salted water for 8 to 10 minutes until al dente. Drain and rinse under cold water to cool.
  2. While the pasta cooks, halve the cherry tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion. Place in a large bowl.
  3. Whisk the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper in a small bowl or shake in a jar until combined.
  4. Add the cooled pasta, olives, feta, and parsley to the vegetables. Pour the dressing over and toss to coat. Serve immediately or chill for 30 minutes to let flavors blend.

Notes

If you are making this ahead, wait to add the feta and parsley until just before serving. A quick drizzle of olive oil before the final toss restores any lost shine after chilling.