A Bright and Cheery Delight in Every Bite!
Welcome to your new favorite summer dish! Fresh and Colorful Pasta Salad is not just a meal; it’s a celebration of vibrant flavors and textures that will leave everyone at your table smiling. Imagine biting into a forkful of chewy pasta mingling with crisp veggies, tangy feta, and zesty dressing—sound delicious, right? This refreshing salad is perfect for picnics, barbecues, or as a light weekday dinner. Did you know that pasta salads have been around since the 19th century and were originally served in the United States at potlucks and gatherings?
Ingredients
- 8 ounces pasta fusilli or rotini
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 bell pepper diced
- 1/2 red onion diced
- 1/4 cup black olives sliced
- 1/4 cup feta cheese crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the Pasta: Begin by boiling a large pot of salted water. Add 8 ounces of fusilli or rotini pasta and cook according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process.
- Prepare the Vegetables: While the pasta cools, chop up your colorful veggies! Dice 1 cucumber, 1 bell pepper, and 1/2 a red onion. Slice 1 cup of cherry tomatoes in half and 1/4 cup of black olives.
- Combine the Ingredients: In a large mixing bowl, combine the cooled pasta, the prepared veggies, and 1/4 cup of crumbled feta cheese.
- Make the Dressing: In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, and salt and pepper to taste.
- Toss and Serve: Pour the dressing over the pasta salad and give everything a gentle toss until well combined. You want every bite to be delicious!
- Chill: For the best flavor, let the salad chill in the refrigerator for about 30 minutes before serving. This allows the flavors to meld beautifully!