Ingredients
- Pasta:
- 12 oz rotini pasta
- Vegetables:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper (any color), diced
- 1/2 red onion, finely chopped
- 1/2 cup black olives, sliced
- Cheese:
- 1 cup feta cheese, crumbled (or mozzarella cheese, diced)
- Herbs:
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped (optional)
- Dressing:
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar (or balsamic vinegar)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool.
- Prepare the Vegetables:
- While the pasta is cooling, chop the cherry tomatoes, cucumber, bell pepper, red onion, and olives.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Combine Ingredients:
- In a large bowl, combine the cooled pasta, chopped vegetables, feta cheese, and herbs. Pour the dressing over the salad and toss gently to combine.
- Chill and Serve:
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Tips
- Feel free to add protein like grilled chicken, chickpeas, or shrimp for a heartier salad.
- You can also substitute other vegetables based on your preference or what you have on hand.
