Zesty Italian Pasta Salad (Print)
Vibrant pasta, fresh vegetables, and zesty dressing make a crowd-pleasing chilled summer salad.
# Ingredients:
→ Salad Base
01 -
225 g rotini pasta
02 -
160 g cherry tomatoes, halved
03 -
130 g cucumber, chopped
04 -
75 g red onion, finely diced
05 -
150 g mixed bell peppers, chopped
06 -
70 g black or green olives, sliced
07 -
110 g feta cheese, crumbled
→ Dressing
08 -
60 ml extra virgin olive oil
09 -
30 ml balsamic vinegar
10 -
1 g dried oregano
11 -
Salt, to taste
12 -
Black pepper, to taste
# Steps:
01 -
Boil rotini in a large pot of generously salted water until al dente according to package instructions. Drain and rinse under cold water to halt cooking and cool completely.
02 -
Chop cherry tomatoes, cucumber, red onion, and bell peppers into equal, bite-sized pieces for even distribution.
03 -
In a small bowl or jar, vigorously whisk olive oil, balsamic vinegar, dried oregano, salt, and black pepper until fully emulsified.
04 -
In a large mixing bowl, add cooled pasta, chopped vegetables, and sliced olives. Pour over the dressing and gently toss to achieve even coating.
05 -
Sprinkle crumbled feta cheese evenly atop the salad. Cover and refrigerate for at least one hour to allow flavors to meld. Serve chilled.
# Additional Notes:
01 -
For optimal flavor, allow the salad to rest refrigerated for a minimum of one hour before serving.