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Summer Pasta Salad

Summer Pasta Salad
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This vibrant Summer Pasta Salad combines al dente pasta with a medley of fresh vegetables, aromatic herbs, and a zesty dressing. It’s an ideal dish for warm-weather gatherings, picnics, or as a refreshing side to complement your meals.

 

Ingredients

– 1 pound (16 oz) pasta (such as fusilli, penne, or farfalle)

– 1 cup cherry tomatoes, halved

– 1 cup cucumber, diced

– 1 cup bell peppers (mixed colors), diced

– 1/2 cup red onion, finely chopped

– 1 cup Kalamata olives, pitted and sliced

– 1 cup feta cheese, crumbled

– 1/2 cup fresh parsley, chopped

– 1/2 cup fresh basil, chopped

– Salt and freshly ground black pepper, to taste

**For the Dressing:**

– 1/2 cup extra-virgin olive oil

– 1/4 cup red wine vinegar

– 1 tablespoon Dijon mustard

– 1 teaspoon dried oregano

– 1 teaspoon garlic powder

– 1 teaspoon sugar (optional, to balance acidity)

– Salt and freshly ground black pepper, to taste

Instructions

1. **Cook the Pasta:**

– Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Drain well.

 

2. **Prepare the Vegetables:**

– In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced bell peppers, chopped red onion, sliced olives, crumbled feta, chopped parsley, and chopped basil.

 

3. **Make the Dressing:**

– In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, sugar (if using), salt, and pepper until well emulsified.

 

4. **Assemble the Salad:**

– Add the cooled pasta to the vegetable mixture. Pour the dressing over the top and toss gently to combine, ensuring all ingredients are well coated.

 

5. **Chill and Serve:**

– Cover the salad and refrigerate for at least 1 hour to allow flavors to meld. Before serving, give it a gentle toss and adjust seasoning with salt and pepper if needed.

 

Notes

– **Pasta Choice:** Opt for pasta shapes with grooves or holes, like fusilli or penne, to better hold the dressing and vegetables.

– **Vegetable Variations:** Feel free to add or substitute vegetables based on availability and preference, such as artichoke hearts, roasted red peppers, or blanched green beans.

– **Protein Addition:** For a more filling salad, consider adding grilled chicken, chickpeas, or diced salami.

– **Make-Ahead Tip:** This salad tastes better as it sits, making it perfect for preparing a day in advance. Just be sure to toss and check seasoning before serving.

– **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may become slightly drier over time; refreshing it with a bit of extra dressing can help.

 

Nutrition

Find it online: https://www.cookflash.com/summer-pasta-salad/