Description
This refreshing summer pasta salad is the perfect dish for picnics and barbecues. Bursting with colorful vegetables and tossed in a light vinaigrette, it’s a delightful way to enjoy summer flavors.
Ingredients
Scale
- 8 oz pasta (fusilli or rotini recommended)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup bell pepper, diced (any color)
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine well.
- If using, sprinkle crumbled feta cheese on top before serving.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld. Serve cold.
Notes
- Feel free to add any of your favorite vegetables or proteins like grilled chicken or shrimp.
- This pasta salad can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 250
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 38
- Fiber: 3
- Protein: 8
Keywords: pasta salad summer, summer salad, cold pasta salad, picnic salad, easy pasta salad