Description

A vibrant and refreshing pasta salad packed with fresh veggies and tossed in a zesty vinaigrette, perfect for summer picnics, barbecues, or quick weekday meals.

Ingredients

Scale

8 oz rotini pasta (penne or farfalle work too)
1 cup cherry tomatoes, halved (or use grape tomatoes or diced bell peppers)
1 cucumber, diced (zucchini is a good alternative)
1/2 red onion, finely chopped (shallots can be used instead)
1 cup diced bell peppers (roasted red peppers add a nice twist)
1 cup black olives, sliced and pitted (green olives are another option)
1/2 cup crumbled feta cheese (or try a dairy-free alternative or omit if preferred)
1/4 cup fresh basil, chopped (parsley or oregano also work well)
1/4 cup olive oil (substitute with avocado or sunflower oil)
2 tbsp red wine vinegar (apple cider vinegar gives a nice zing)
Salt and pepper, to taste

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to the package directions until al dente. Drain and rinse under cold water to cool.
In a large bowl, combine cherry tomatoes, cucumber, red onion, bell peppers, olives, and feta. Gently toss together.
Add the cooled pasta and top with fresh basil.
In a separate bowl, whisk olive oil, vinegar, salt, and pepper. Drizzle over the salad and toss gently to combine.
Refrigerate for at least 30 minutes before serving to enhance flavor.

Notes

Make sure not to overcook the pasta, al dente gives the best texture. Chill before serving to let flavors meld. Keeps up to 3 days in the fridge. For a twist, add protein like grilled chicken or chickpeas.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 275
Sugar: 3g
Sodium: 380mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 6g
Cholesterol: 10mg

Keywords: pasta salad, summer salad, BBQ side, picnic recipe, fresh vegetables