Pasta Salad
Equipment
- This easy pasta salad is packed with crisp vegetables, feta, and a bright homemade dressing. It’s fresh, colorful, and perfect for make-ahead lunches, potlucks, or summer dinners.
Ingredients
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove finely grated or pressed
- 1 teaspoon dried oregano
- 3/4 teaspoon fine salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- Pinch crushed red pepper flakes
- 2 tablespoons finely grated parmesan cheese
- 12 ounces rotini pasta tri-color if you can find it
- 1 teaspoon olive oil
- 1 cup cherry tomatoes halved
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1/2 cup red onion finely diced
- 1/2 cup feta cheese
- 1/4 cup pepperoncini peppers sliced
- 1/2 cup cucumber thinly sliced and quartered
- 2 tablespoons fresh parsley chopped
Instructions
- Add the olive oil, vinegar, lemon juice, Dijon, honey, garlic, oregano, salt, pepper, onion powder, thyme, crushed red pepper, and parmesan to a jar or small bowl. Whisk or shake until well combined.
- Boil the rotini in generously salted water until it is just al dente. Drain it, rinse it under cold water, and let it cool completely. Toss with the olive oil so the pasta does not stick together.
- Chop the tomatoes, peppers, onion, cucumber, and parsley into small, bite-size pieces. Add them to a large bowl with the pasta, feta, and pepperoncini.
- Combine everything:
- Pour the dressing over the salad and toss until every piece is coated.
- Chill before serving:
- Cover the bowl and refrigerate for at least 30 minutes so the flavors can mingle. Give it one more toss before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days.
If making it ahead, save a little extra dressing to refresh the salad before serving.
Rotini is ideal because the twists catch the dressing well, but bow ties, fusilli, and penne also work well.