Easy Pasta Salad
A refreshing and versatile pasta salad loaded with colorful vegetables and a simple dressing, perfect for any occasion.
Equipment
- large pot
- colander
- Large mixing bowl
- Small bowl
- whisk
- knife
- cutting board
Ingredients
Pasta
- 2 cups Rotini or penne pasta Base of the salad, holds dressing well.
Vegetables
- 1 cup Cherry tomatoes Halved for sweetness.
- 1 cup Cucumber Diced for crunch.
- 1 cup Bell pepper Chopped for color and crunch.
- 1/2 cup Red onion Finely chopped for sharpness.
- 1/2 cup Black olives Sliced for briny flavor.
- 1/2 cup Feta cheese Crumble for creaminess.
Dressing
- 1/4 cup Olive oil Base for the dressing.
- 2 tablespoons Red wine vinegar Adds acidity.
- 1 teaspoon Dried oregano For flavor.
Instructions
- Boil a large pot of salted water over high heat.
- Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
- Drain the pasta in a colander and rinse under cold water to stop the cooking process.
- While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, chop the bell pepper, and finely chop the red onion.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the pasta salad mixture and gently toss to combine.
- Transfer to a serving bowl and garnish with fresh parsley if desired.
- Serve chilled or at room temperature.
Notes
Pasta salad is highly customizable; feel free to add proteins or other vegetables as desired.