Best way to grow a 25% better Pasta Salad
This recipe guides you through making a significantly improved pasta salad, focusing on fresh ingredients and proper preparation techniques for a vibrant and flavorful dish. You'll learn how to perfectly cook pasta and combine it with a variety of crisp vegetables, savory cheeses, and a tangy dressing.
Equipment
- Large pot
- Colander
- Cutting board
- Sharp knife
- Small bowl
- Whisk
- Large mixing bowl
Ingredients
Pasta Salad
- 1 lb Rotini pasta
- 1.5 cups Cherry tomatoes
- 1 whole Cucumber
- 0.5 medium Red onion
- 1 medium Green bell pepper
- 0.5 cup Black olives
- 4 oz Feta cheese crumbled
- 0.25 cup Fresh parsley chopped
Dressing
- 0.5 cup Olive oil
- 0.25 cup Red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp Garlic powder
- 1 tsp Dried oregano
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preparation
- Cook the rotini pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking process and prevent sticking.
- While the pasta cooks, dice the cherry tomatoes, cucumber, red onion, and green bell pepper into bite-sized pieces; slice the black olives in half.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, salt, and black pepper to create the dressing.
Assembly
- In a large bowl, combine the cooled pasta, diced vegetables, sliced olives, crumbled feta cheese, and chopped fresh parsley.
- Pour the prepared dressing over the pasta and vegetables, then toss gently to ensure all ingredients are evenly coated.
- Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld before serving.
Notes
For extra flavor, consider adding grilled chicken or shrimp to make it a complete meal. Adjust the amount of red onion and black olives to your preference. If preparing ahead, you may want to add a splash more olive oil or red wine vinegar before serving to freshen the dressing.