Description
This Vegetarian Italian Pasta Salad is a colorful, flavorful, and refreshing dish perfect for any occasion. Combining rotini pasta with fresh vegetables like cherry tomatoes, cucumber, bell pepper, and red onion, along with black olives and crumbled feta cheese, this salad is dressed with a tangy olive oil and red wine vinegar dressing seasoned with oregano, salt, and pepper. It’s a quick and easy make-ahead salad that tastes even better after chilling, making it an ideal side dish or light meal.
Ingredients
Scale
Pasta
- 8 ounces of rotini pasta
Vegetables & Cheese
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, diced
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 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 the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Combine vegetables and cheese: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, diced cucumber, diced bell pepper, diced red onion, sliced black olives, and crumbled feta cheese. Toss gently to combine evenly.
- Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper until well emulsified.
- Toss the salad with dressing: Pour the prepared dressing over the pasta and vegetable mixture. Toss thoroughly to ensure all ingredients are well coated with the dressing.
- Chill the salad: Cover the salad and place it in the refrigerator for at least 30 minutes to allow the flavors to meld and serve chilled for best taste.
Notes
- For added protein, consider adding cooked chickpeas or grilled tofu cubes.
- Feel free to swap feta cheese with vegan cheese for a dairy-free option.
- Adjust seasoning with additional salt and pepper according to taste preference.
- This salad can be made a day ahead and stored in the refrigerator.
- Use gluten-free pasta to make this recipe gluten-free.
