Simple Pasta Salad
A quick and easy pasta salad perfect for summer gatherings and potlucks. Filled with fresh vegetables and a tangy dressing, this salad is both refreshing and satisfying.
Equipment
- 1 Large pot
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Salad
- 8 oz fusilli pasta
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion thinly sliced
- 1 bell pepper diced
- 1/2 cup black olives sliced
- 1/2 cup feta cheese crumbled
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
Preparation
- 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.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, olives, and feta cheese. Pour the dressing over the salad and toss gently to coat.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Storage
- Transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days.
Notes
Pro Tips: Prepare the salad a few hours in advance for better flavor. Ingredient Substitutions: Use your favorite vegetables or cheese. How to Serve: Serve chilled or at room temperature. Storage & Freshness: Keep in the fridge for up to 3 days. Make-Ahead Tips: Keep some dressing aside to refresh before serving.