Classic Pasta Salad
Classic Pasta Salad
Ingredients
For the Pasta Salad
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
For the Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the rotini pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
⏱️ 10 min
- 2
While the pasta cools, prepare the dressing. In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until well combined.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced black olives, and crumbled feta cheese.
⏱️ 10 min
- 4
Pour the prepared dressing over the pasta and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 2 min
- 5
Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. For best results, chill for 1-2 hours.
⏱️ 30 min
- 6
Before serving, give the pasta salad another gentle toss. Taste and adjust seasoning if necessary.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Pasta Salad
For the Pasta Salad
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely diced
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
For the Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the rotini pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
⏱️ 10 min - 2
While the pasta cools, prepare the dressing. In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic powder, salt, and black pepper until well combined.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, finely diced red onion, sliced black olives, and crumbled feta cheese.
⏱️ 10 min - 4
Pour the prepared dressing over the pasta and vegetable mixture. Toss gently to ensure all ingredients are evenly coated.
⏱️ 2 min - 5
Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. For best results, chill for 1-2 hours.
⏱️ 30 min - 6
Before serving, give the pasta salad another gentle toss. Taste and adjust seasoning if necessary.
⏱️ 3 min