Rotini Pasta Salad
A perfect blend of fresh ingredients that creates a symphony of flavors and textures. Crisp cucumbers, juicy cherry tomatoes, thinly sliced red onions, and crunchy bell peppers bring a burst of freshness to each bite.
Servings 4 People
Calories 380kcal
Equipment
- 1 Mixing bowl
Ingredients
- Rotini Pasta: Start with 8 ounces (227 grams) of rotini pasta. This spiral-shaped pasta is perfect for holding the dressing and capturing all the flavors of the salad.
- Cucumbers: You'll need 2 medium-sized cucumbers, thinly sliced. Cucumbers add a refreshing crunch to the salad and are packed with hydration.
- Cherry Tomatoes: Use 1 pint (about 2 cups) of cherry tomatoes, halved. Cherry tomatoes are juicy and sweet, adding a burst of flavor to the salad.
- Red Onion: Thinly slice 1 small red onion. The mild sharpness of red onions adds a nice contrast to the other ingredients.
- Bell Peppers: Choose 1 red bell pepper and 1 yellow bell pepper, thinly sliced. The vibrant colors of bell peppers not only make the salad visually appealing but also provide a crisp texture.
- Black Olives: Add 1/2 cup of sliced black olives for a briny and savory element.
- Feta Cheese: Crumble 1/2 cup of feta cheese over the salad for a creamy and tangy flavor.
- Fresh Herbs: Finely chop a handful of fresh herbs such as parsley, basil, or dill. Fresh herbs add a burst of freshness and aroma to the salad.
- Dressing: For the dressing, you'll need: - 1/4 cup extra-virgin olive oil - 2 tablespoons red wine vinegar - 1 tablespoon Dijon mustard - 1 teaspoon honey - Salt and pepper to taste
Instructions
- Cook the rotini pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- In a large mixing bowl, combine the cucumbers, cherry tomatoes, red onion, bell peppers, black olives, and crumbled feta cheese.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
- Pour the dressing over the vegetables and toss gently until everything is well coated.
- Add the cooked and cooled rotini pasta to the bowl and gently toss to combine all the ingredients.
- Sprinkle the chopped fresh herbs over the salad and give it a final toss.
- Taste and adjust the seasonings as needed. You can add more salt, pepper, or a splash of vinegar if desired.
- Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
- Before serving, give the salad a quick toss to redistribute the dressing and garnish with additional fresh herbs if desired.
Notes
Tips for making the perfect Rotini Pasta Salad
- Cook the rotini pasta al dente: Overcooking the pasta will result in a mushy salad. Follow the cooking instructions on the package and test the pasta for doneness. It should have a slight bite to it.
- Use fresh and ripe vegetables: The quality of the vegetables greatly affects the taste and texture of the salad. Choose firm cucumbers, plump cherry tomatoes, and vibrant bell peppers.
- Allow the salad to chill: Refrigerating the salad for at least 1 hour allows the flavors to develop and the dressing to penetrate the pasta and vegetables.
- Customize the add-ins: While the recipe provides a delicious base, feel free to add your favorite ingredients. Grilled chicken, shrimp, chickpeas, or tofu are great options for a protein-packed salad.
Nutrition
Serving: 227g | Calories: 380kcal | Carbohydrates: 32g | Protein: 7g | Fat: 25g