Description
A bright, vibrant, and flavorful colorful pasta salad recipe, fresh vegetables, and zesty homemade vinaigrette. Perfect for picnics, cookouts, and easy meal prep.
Ingredients
3 cups tricolor rotini pasta, cooked al dente
1 cup cherry tomatoes, halved
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/2 cup feta cheese, crumbled
1/4 cup black olives, sliced
1/4 cup fresh parsley, chopped
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey
Salt and pepper to taste
Instructions
1. Cook the pasta according to package directions until al dente.
2. Rinse under cold water and toss with a little olive oil.
3. In a large bowl, whisk together olive oil, red wine vinegar, mustard, honey, salt, and pepper.
4. Add cooled pasta to the dressing and toss to coat.
5. Add tomatoes, bell peppers, cucumber, and red onion.
6. Mix in olives and crumbled feta.
7. Gently fold in chopped parsley.
8. Chill for at least 30 minutes before serving.
9. Toss again and adjust seasoning if needed before serving.
Notes
Can be made up to 2 days in advance.
Add more olive oil if salad looks dry after chilling.
For a protein boost, add grilled chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
Keywords: colorful pasta salad, pasta salad recipe, summer salad