Summer Pasta Salad
A refreshing Summer Pasta Salad featuring vibrant vegetables and a tangy dressing, perfect for barbecues, picnics, or a simple lunch.
Ingredients
Pasta and Vegetables
- 12 oz dry Rotini pasta Choose any pasta shape you like.
- 2 cups cherry tomatoes, halved
- 2 cups mini cucumbers, diced
- 1 cup red bell peppers, chopped
- 1 cup orange bell peppers, chopped
- 1 cup yellow bell peppers, chopped
- 1 cup crumbled feta cheese Can be substituted with mozzarella or omitted for a dairy-free option.
Dressing
- 1/2 cup extra virgin olive oil
- 3 tbsp squeezed lemon juice
- 2 tbsp Dijon mustard
- 2 tbsp fresh minced basil
- 1 tbsp minced garlic
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Instructions
Preparation
- Cook the Rotini pasta according to package instructions, adding 1 tablespoon of kosher salt to the water. Once done, drain the pasta and let it cool.
- In a large bowl, mix the cooked pasta, cherry tomatoes, mini cucumbers, and bell peppers together.
- In another bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced basil, garlic, kosher salt, and black pepper to create the dressing.
- Pour the dressing over the pasta and vegetable mix. Toss everything until well combined.
- Gently fold in the crumbled feta cheese.
Notes
Serve the salad chilled or at room temperature. Pairs well with grilled meats or can stand alone as a vegetarian option. For storage, keep leftovers in an airtight container in the fridge for 3 to 5 days.