Pasta Salad for Summer
This Pasta Salad for Summer is fresh, colorful, and packed with crisp vegetables, tender pasta, feta cheese, and a bright homemade dressing. Perfect for BBQs, picnics, meal prep, and easy summer dinners.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: B
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/4 red onion, finely chopped
- 1/2 cup black olives, sliced
- 3/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil.
- Cook the rotini pasta until al dente according to package instructions.
- Drain the pasta and rinse under cold water until cool.
- Chop all vegetables and herbs while the pasta cools.
- Whisk olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper together.
- Combine pasta, vegetables, olives, feta cheese, parsley, and basil in a large bowl.
- Pour the dressing over the salad and toss gently.
- Refrigerate for at least 1 hour before serving.
- Garnish with extra herbs and feta cheese before serving.
Notes
Cook the pasta just until al dente for the best texture. Chill before serving for the freshest flavor. Add grilled chicken or shrimp for extra protein. Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg