Pasta Salad #2

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.

Cuisine: Greek

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 393.0

Dietary: Vegetarian

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

12 ounce Colored Rotini Pasta
8 oz Feta Cheese, chunked
1 whole Tomato, diced
1 whole Green Pepper, diced
1 whole Red Pepper, diced
2 tbsp Green Onion, chopped
2/3 cup Olive Oil
3 tbsp Red Wine Vinegar
1/4 cup Fresh Basil, chopped (or 2 1/2 tsp Dried Basil)
1 tsp Dried Oregano
to taste Salt and Pepper

Directions

1
Bring a large pot of salted water to a boil. Add the colored rotini pasta and cook according to package directions until al dente.
2
Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.
3
In a large mixing bowl, combine the cooled pasta, chunked feta cheese, diced tomato, diced green pepper, diced red pepper, and chopped green onions.
4
In a small bowl or jar, whisk together the olive oil, red wine vinegar, chopped basil, dried oregano, salt, and pepper until well combined.
5
Pour the dressing over the pasta and vegetable mixture. Toss gently until all ingredients are evenly coated.
6
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.

Keywords: greek, pasta, salad, rotini, vegan, summer, easy, vegetarian, healthy, side dish, cold, feta, olive oil, basil

Read it online: https://www.chefs-mate.com/recipe/pasta-salad-2-2/