Classic Pasta Salad
A refreshing and versatile pasta salad perfect for picnics, barbecues, or a light lunch. Packed with colorful vegetables, herbs, and a tangy vinaigrette.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 12 oz pasta such as fusilli, rotini, or penne
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 0.5 cup red onion, finely chopped
- 0.5 cup black olives, sliced
- 0.5 cup bell pepper (any color), diced
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh basil, chopped
- 0.5 cup feta cheese, crumbled optional
Dressing
- 0.25 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp dried oregano
Instructions
Preparation Steps
- Cook pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to cool completely.
- In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, red onion, black olives, bell pepper, parsley, and basil.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, salt, pepper, and oregano to make the dressing.
- Pour the dressing over the pasta mixture and toss gently to combine.
- If using, gently fold in crumbled feta cheese.
- Cover and refrigerate for at least 1 hour to allow flavors to meld before serving.
Notes
For best flavor, let the salad chill for at least an hour before serving. This dish can be stored in the refrigerator for up to 3 days.