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Pasta Salad Vinaigrette

A refreshing bowl of Pasta Salad Vinaigrette that combines vibrant vegetables and pasta, all tossed in a zesty vinaigrette. Perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 people
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces rotini pasta
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1/4 cup olives sliced
  • 1/4 cup feta cheese crumbled
For the Vinaigrette
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • Salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Mixing bowl
  • Whisk
  • Knife and cutting board
  • Serving spoon

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Once boiling, add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes.
  3. Drain the pasta in a colander and rinse with cold water to stop the cooking process.
  4. Chop the cherry tomatoes, cucumber, bell pepper, and red onion while the pasta cools.
  5. In a mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
  6. In a large bowl, combine the cooled pasta, chopped vegetables, olives, and feta cheese.
  7. Pour the vinaigrette over the pasta mixture and toss well to combine.
  8. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
  9. Give the salad a quick toss before serving.

Notes

This salad can be made a day in advance for enhanced flavor. Best enjoyed chilled.