Classic Pasta Salad
Tender pasta tossed with fresh vegetables, olives, and a bright vinaigrette. Perfect cold side for picnics, potlucks, or meal prep.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 11g
lightfreshcasualamericanvegetariantendercrispypicnic
Ingredients
- 8 oz pasta (rotini or farfalle)
- 1.5 cups cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- ¾ cup kalamata olives
- ½ cup feta cheese, crumbled
- 3 tbsp red wine vinegar
- 4 tbsp olive oil
Instructions
- 1
Boil pasta in salted water until al dente, about 9 minutes. Drain and rinse with cold water until cool.
- 2
Halve cherry tomatoes. Dice cucumber and bell pepper into 1/2-inch pieces.
- 3
Whisk together vinegar and olive oil. Season with salt and pepper to taste.
- 4
Combine cooled pasta, tomatoes, cucumber, bell pepper, olives, and feta in a large bowl.
- 5
Pour dressing over and toss until everything is coated. Refrigerate until ready to serve.
Tools you’ll need
- large pot
- colander
- large mixing bowl
- small whisk or fork
- cutting board
- knife
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