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Summer Pasta Salad

Chilled Summer Pasta Salad

This refreshing pasta salad is packed with fresh veggies and perfect for BBQs and picnics, offering a lighter alternative to heavy summer meals. With a zesty vinaigrette that won't spoil in the heat, it's ideal for outdoor gatherings or make-ahead lunches.
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Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: Summer Pasta Salad, Cold Pasta Salad, Pasta Salad, Summer Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8 servings
Calories: 285kcal

Equipment

  • Large Pot
  • Colander
  • Large mixing bowl
  • Small Bowl
  • Whisk

Ingredients

Pasta and Vegetables

  • 16 oz rotini pasta tri-color adds visual appeal
  • 1 pint cherry tomatoes halved
  • 1 English cucumber diced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1/2 red onion finely diced
  • 1 cup feta cheese crumbled
  • 1/2 cup kalamata olives pitted and halved
  • 1/4 cup fresh basil thinly sliced
  • 1/4 cup fresh parsley chopped

Dressing

  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp honey
  • salt and black pepper to taste

Instructions

  • Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions until al dente (typically 8-10 minutes). Drain in a colander and rinse under cold water to stop the cooking process.
  • While the pasta cooks, prepare your fresh vegetables. Cut everything into uniform, bite-sized pieces. For the red onion, soak in ice water for 5 minutes after dicing to mellow its sharpness if desired.
  • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, honey, salt, and pepper until well emulsified.
  • Transfer the cooled pasta to a large mixing bowl. Add all the prepared vegetables, olives, and herbs. Pour about three-quarters of the dressing over the salad and toss gently to coat.
  • Cover the bowl and refrigerate for at least 1 hour, preferably 2-3 hours, allowing the flavors to meld together.
  • Just before serving, add the crumbled feta cheese, toss with the remaining dressing, and adjust seasoning if necessary.

Notes

For meal prep, keep the dressing separate and combine just before serving to maintain optimal texture. If preparing ahead, add the cheese just before serving for best results. This salad can safely remain at room temperature for up to 2 hours, making it perfect for outdoor gatherings.

Nutrition

Calories: 285kcal | Carbohydrates: 38g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 320mg | Potassium: 280mg | Fiber: 3g | Sugar: 4g | Vitamin A: 890IU | Vitamin C: 60mg | Calcium: 80mg | Iron: 1.2mg
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