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summer pasta salad

Summer Pasta Salad

A vibrant mix of tender pasta, crisp vegetables, and a tangy dressing that brings a burst of flavor to every bite, perfect for summer gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 340
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 16 ounces rotini or fusilli pasta Use a short, textured shape for best results.
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1/2 cup red onion, finely diced Soak in cold water for 10 minutes to mellow flavor if desired.
  • 1/2 cup black olives, sliced
Cheese and Dressing
  • 1 cup feta cheese crumbles
  • 1/2 cup halal beef salami or beef pepperoni, sliced (optional) Omit for a vegetarian version.
  • 1 cup Italian vinaigrette dressing Consider saving half for freshness before serving.
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
Garnish
  • Fresh parsley For garnish.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to package directions until al dente.
  3. Drain the pasta and rinse it under cold running water to stop the cooking process.
Mixing Ingredients
  1. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell peppers, red onion, olives, and salami if using.
  2. Pour the Italian vinaigrette dressing over the mixture and add the oregano and black pepper.
  3. Gently toss all ingredients until evenly coated.
  4. Fold in the feta cheese carefully to keep it in chunks.
Chilling
  1. Cover the bowl with plastic wrap and refrigerate for at least one hour before serving.
  2. Before serving, give the salad a quick stir and garnish with fresh parsley.

Notes

This salad can be made a day in advance for maximum flavor. Adjust dressing before serving if needed.
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