Description
A versatile and vibrant pasta salad, perfect for summer gatherings or casual weeknight dinners.
Ingredients
Scale
- 1 lb rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- 1 cup bell peppers, diced
- 1/2 cup red onion, thinly sliced
- 1 cup cooked chicken, shrimp, or tofu (optional)
- 1/2 cup feta cheese or mozzarella balls
- 1/4 cup olive oil
- 2 tbsp balsamic or red wine vinegar
- 1 tsp mustard
- 1 tsp honey
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Boil water in a large pot and add a pinch of salt. Cook the pasta according to package directions until al dente, then drain and let cool.
- Chop the veggies into smaller pieces for easier eating.
- In a bowl, whisk together olive oil, vinegar, mustard, and honey, then mix in herbs and seasoning.
- In a large bowl, combine the cooled pasta, veggies, protein, and cheese. Pour the dressing over and toss well.
- Chill in the fridge for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for 3-5 days, but keep the dressing separate for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg