Easy Summer Pasta Salad

Fresh, flavorful, and easy-to-make pasta salad perfect for a quick and delicious meal. This salad is loaded with vegetables and dressed in a zesty homemade vinaigrette.

Cook time: 30 minutes

Servings: 4

Ingredients

• 12 oz pasta rotini, fusilli, or bow-tie
• 0.25 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 clove garlic minced
• 1 tsp Dijon mustard
• 1 tsp honey
• 0.5 tsp dried oregano
• 0 salt to taste
• 0 black pepper to taste
• 1 cup cherry tomatoes halved
• 1 cup cucumber diced
• 0.5 cup red bell pepper diced
• 0.5 cup yellow bell pepper diced
• 0.25 cup red onion finely chopped
• 0.5 cup black olives sliced
• 0.5 cup feta cheese optional
• 0.25 cup fresh basil chopped
• 0.25 cup fresh parsley chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down quickly. This also helps stop the cooking process.
2. While the pasta is cooking, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, honey, oregano, salt, and pepper in a small bowl. Set aside.
3. In a large salad bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, and black olives.
4. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Sprinkle the crumbled feta cheese, fresh basil, and parsley over the salad. Toss again gently to combine.
6. Serve the pasta salad immediately or let it chill in the fridge for 15-20 minutes to let the flavors meld together.
7. Tips: Add Protein: For a more filling meal, you can add grilled chicken, shrimp, or chickpeas to the salad. Vegetable Variations: Feel free to customize with other veggies like zucchini, carrots, or artichoke hearts. Make Ahead: This pasta salad can be made ahead of time and stored in the fridge for up to 2 days. Just give it a quick toss before serving.