Ingredients
Scale
- 12 ounces rotini or your preferred short pasta
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- ½ red onion, thinly sliced
- ½ cup black olives, sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley or basil, chopped
2 . For the dressing:
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon honey
- Salt and freshly ground black pepper to taste
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water to cool.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, honey, salt, and pepper. Adjust seasoning to taste.
- Chop all vegetables and herbs as described.
- In a large bowl, combine pasta, vegetables, olives, and feta cheese.
- Pour dressing over the salad and toss gently to coat evenly.
- Sprinkle fresh herbs on top and toss lightly again.
- Refrigerate for at least one hour before serving for best flavor. Toss again before serving and adjust seasoning if needed.
Notes
- For extra protein, add grilled chicken or chickpeas.
- Use gluten-free pasta to make this recipe gluten-free.
- Swap honey for maple syrup for a vegan dressing.
- Toasted pine nuts or sunflower seeds add delightful crunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: American/Italian inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 6-8
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 12mg