Easy and Fresh Pasta Salad Recipe
A refreshing and colorful pasta salad packed with crisp veggies, tangy lemon dressing, and savory feta. Perfect for summer picnics, potlucks, or healthy lunches!
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Knife
- Cutting Board
- Small Bowl
- Whisk
Ingredients
For the Pasta Salad
- 2 cups dry pasta such as rotini or fusilli
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 0.5 cup black olives sliced
- 0.25 cup red onion thinly sliced
- 0.5 cup feta cheese crumbled
- 2 tbsp fresh parsley chopped
For the Dressing
- 0.25 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic minced
- 1 tsp Dijon mustard optional
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, according to package directions. Drain and rinse under cold water.
- While pasta is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, slice the olives and red onion, and chop the parsley.
- In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and black pepper to make the dressing.
- In a large mixing bowl, combine the cooked pasta, vegetables, olives, feta cheese, and parsley. Pour dressing over and toss gently until well combined.
- Chill the pasta salad in the refrigerator for at least 30 minutes to let the flavors develop. Serve cold.
Video
Notes
You can customize this pasta salad with your favorite add-ins like grilled chicken, chickpeas, or roasted veggies. Keeps well in the fridge for up to 4 days.
