This refreshing Greek-style pasta salad is the perfect side dish for summer barbecues or a light lunch on its own. The colorful rotini noodles provide a fun visual appeal and hold onto the tangy dressing beautifully. Combined with crisp green and red peppers, juicy tomatoes, and the sharp bite of feta cheese, every bite offers a balance of textures and flavors. While traditionally containing feta, this recipe can easily be adapted for vegan diets by omitting the cheese or using a plant-based alternative. The simple vinaigrette made with olive oil, red wine vinegar, and fresh basil brings out the natural sweetness of the vegetables. It’s an easy, no-fuss meal that tastes even better after chilling, making it an ideal make-ahead option for potlucks or family dinners.
Pasta Salad #2
Description
This refreshing Greek-style pasta salad is the perfect side dish for summer barbecues or a light lunch on its own. The colorful rotini noodles provide a fun visual appeal and hold onto the tangy dressing beautifully. Combined with crisp green and red peppers, juicy tomatoes, and the sharp bite of feta cheese, every bite offers a balance of textures and flavors. While traditionally containing feta, this recipe can easily be adapted for vegan diets by omitting the cheese or using a plant-based alternative. The simple vinaigrette made with olive oil, red wine vinegar, and fresh basil brings out the natural sweetness of the vegetables. It&# 226;ÂÂs an easy, no-fuss meal that tastes even better after chilling, making it an ideal make-ahead option for potlucks or family dinners.Ingredients
Directions
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Bring a large pot of salted water to a boil. Add the colored rotini pasta and cook according to package directions until al dente.
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Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.
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In a large mixing bowl, combine the cooled pasta, chunked feta cheese, diced tomato, diced green pepper, diced red pepper, and chopped green onions.
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In a small bowl or jar, whisk together the olive oil, red wine vinegar, chopped basil, dried oregano, salt, and pepper until well combined.
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Pour the dressing over the pasta and vegetable mixture. Toss gently until all ingredients are evenly coated.
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Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 393.0kcal
- % Daily Value *
- Total Fat 3.3g6%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 75.0g25%
- Dietary Fiber 5.4g22%
- Sugars 1.5g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep the pasta salad covered in the refrigerator for up to 3-4 days. The flavors will deepen as it sits.
Vegan Option: Omit the feta cheese or substitute with a plant-based feta alternative to make this recipe fully vegan.
Tip: For best results, let the salad come to room temperature for 15 minutes before serving if it has been chilling for an extended period.
Variation: Add kalamata olives or cucumber slices for extra crunch and authentic Greek flavor.
