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Colorful bowl of pasta salad with fresh vegetables and herbs

Pasta Salad

A vibrant and easy pasta salad that combines bright flavors with hearty ingredients, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta Salad Base
  • 12 ounces short pasta (penne, rotini, or farfalle) Swap with whole wheat or chickpea pasta for a healthy option.
  • 1 cup cherry tomatoes, halved Grape tomatoes work too.
  • 1 unit cucumber, seeded and diced Substitute with zucchini for a firmer bite.
  • 1/2 unit red onion, thinly sliced Soak in cold water if you want milder onion flavor.
  • 1/2 cup kalamata olives, pitted and halved Use green olives for a milder taste.
  • 1 cup feta cheese, crumbled For a dairy-free twist, use marinated tofu.
  • 1/4 cup fresh parsley, chopped Or swap with kale for a stronger flavor.
  • 1/4 cup toasted pine nuts or chopped walnuts Optional, for crunch.
Dressing
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar Or lemon juice for a brighter note.
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey or maple syrup Adjust for sweetness.
  • 1 clove garlic, minced
  • Salt and pepper to taste

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
  2. Drain and rinse under cold water to stop the cooking.
  3. In a bowl, whisk the dressing: combine olive oil, vinegar, mustard, honey, garlic, salt, and pepper. Adjust to taste.
  4. Chop the vegetables: halve the cherry tomatoes, dice the cucumber, slice the onion, and chop the parsley.
  5. In a large mixing bowl, combine the cooled pasta with the chopped vegetables.
Assembly
  1. Pour the dressing over the pasta and vegetables and toss gently.
  2. Fold in the feta, olives, and nuts last.
  3. Taste and season with salt and pepper.
  4. If possible, chill the salad for 30–60 minutes before serving.

Notes

This salad is best served cold or at room temperature. Store in an airtight container for up to 3 days. For crisper texture, keep dressing separate until serving.