Welcome! You've just found the only pasta salad recipe you'll ever need. It's incredibly fresh, packed with flavor, and comes together in under 30 minutes, making it the perfect dish for picnics, potlucks, or a quick weeknight meal.
- Prep time: 15 minutes
- Cook time: 10 minutes
- Servings: 6-8
Shop Key Ingredients
- Rotini Pasta
- Good Quality Extra Virgin Olive Oil
- Red Wine Vinegar
- Kalamata Olives
Full Recipe Ingredients
For the Salad:
- 1 lb rotini pasta (or your favorite short pasta)
- 1 pint cherry tomatoes, halved
- 1 English cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, halved
- 1 cup crumbled feta cheese
For the Italian Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool it down quickly.
- While the pasta is cooking, chop all your vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion.
- In a small bowl or a jar with a lid, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until well combined.
- In a large serving bowl, combine the cooled pasta, chopped vegetables, halved olives, and crumbled feta cheese. Pour the prepared vinaigrette over the salad and toss gently to coat everything evenly.
