Ingredients
16 oz tri-color rotini pasta
1 cup cherry tomatoes, halved
1 large English cucumber, diced
1 bell pepper (any color), diced
1/2 red onion, finely diced
1/2 cup Kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon honey
Salt and black pepper to taste
Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente.
Step 2: Drain the pasta and immediately rinse under cold running water until completely cooled; drain thoroughly.
Step 3: In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, honey, salt, and pepper to create the dressing.
Step 4: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, and fresh parsley.
Step 5: Pour the dressing over the salad and toss well to ensure all ingredients are evenly coated.
Step 6: Gently fold in the crumbled feta cheese, being careful not to break it up too much.
Step 7: Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld together.
Notes
For the best flavor, make this salad a few hours in advance. If it dries out in the fridge, add a small splash of olive oil before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dishes
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: summer pasta salad recipes cold, Mediterranean pasta salad, cold pasta salad, picnic recipes, easy BBQ side dishes
