Description
A refreshing and vibrant pasta salad featuring rotini pasta tossed with fresh cherry tomatoes, cucumber, red onion, and herbs, all coated in a zesty lemon basil dressing with feta and Parmesan cheeses. Perfect as a light side dish or a vegetarian lunch option.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
Cheeses and Herbs
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
Dressing
- 1/3 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, feta cheese, Parmesan cheese, basil, and parsley.
- Make Dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, salt, and black pepper until fully combined.
- Toss Salad: Pour the dressing over the pasta salad and toss well to coat evenly.
- Chill: Refrigerate for at least 30 minutes before serving to allow the flavors to blend. Toss again before serving.
Notes
- For extra protein, add grilled chicken or chickpeas.
- This salad tastes even better after chilling for a few hours.
- Use freshly squeezed lemon juice for the brightest flavor.
