Description
Mediterranean sunshine dances through this Summer Pasta Salad, blending crisp vegetables, herbs, and tangy feta into a light, refreshing dish. Cool pasta swirls and garden-fresh ingredients promise a delightful meal you’ll savor with every colorful bite.
Ingredients
Scale
Pasta:
- 12 ounces (340 grams) dry rotini pasta
Vegetables:
- 2 cups halved cherry tomatoes
- 2 cups diced mini cucumbers
- 1 cup diced red bell peppers
- 1 cup diced orange bell peppers
- 1 cup diced yellow bell peppers
Dressing and Seasoning:
- 1 cup crumbled feta cheese
- 1/2 cup (120 milliliters) extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh minced basil
- 1 tablespoon minced garlic
- 1 tablespoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
Instructions
- Prepare a large pot with water, bringing it to a rolling boil over high heat. Add a generous pinch of salt and introduce the rotini pasta, cooking until al dente according to package instructions, typically 8-10 minutes.
- Drain the pasta in a colander, then immediately rinse with cold water to halt the cooking process and prevent sticking. Shake off excess moisture thoroughly.
- Transform the pasta into a spacious mixing bowl, creating a vibrant canvas for the remaining ingredients.
- Artfully scatter halved cherry tomatoes, precisely diced mini cucumbers, and a colorful medley of red, orange, and yellow bell peppers across the pasta landscape.
- Delicately sprinkle crumbled feta cheese over the vegetable-pasta mixture, taking care to maintain the cheese’s delicate structure.
- Craft the dressing by whisking olive oil, bright lemon juice, tangy Dijon mustard, fragrant minced basil, zesty minced garlic, kosher salt, and freshly cracked black pepper in a small bowl until perfectly emulsified.
- Gently cascade the dressing over the salad, using soft, deliberate motions to coat every morsel without crushing the delicate ingredients.
- Allow the salad to marinate for 10-15 minutes at room temperature to let flavors meld, or chill in the refrigerator until ready to serve, ideally within 2 hours of preparation.
Notes
- Choose al dente rotini to maintain a firm texture and prevent mushiness when mixed with dressing.
- Let the salad rest in the refrigerator for 30 minutes before serving to allow ingredients to marinate and develop deeper taste profiles.
- Swap or add seasonal vegetables like zucchini, red onions, or roasted corn for extra crunch and nutritional diversity.
- Enhance the salad by adding grilled chicken, chickpeas, or plant-based protein for a more substantial meal option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 311 kcal
- Sugar: 3 g
- Sodium: 377 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg