Laura Klynstra
Ingredients:
- 8 ounces rotini pasta (or any pasta shape of your choice)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley, chopped
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions:
- Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool down the pasta. Set aside.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, black olives, feta cheese, basil, and parsley. Toss gently to combine.
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, honey, salt, and black pepper until well combined.
- Add the cooled pasta to the bowl of vegetables and pour the dressing over the top. Toss well to coat the pasta and vegetables with the dressing.
- Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld together.
- Before serving, give the pasta salad a gentle toss to redistribute the dressing. Taste and adjust the seasoning if needed.
This Make-Ahead Pasta Salad is perfect for picnics, potlucks, or as a refreshing side dish for any occasion. The combination of colorful vegetables, tangy feta cheese, and fragrant herbs creates a light and flavorful salad. The make-ahead feature allows you to prepare it in advance, saving you time and ensuring that the flavors develop and intensify. Enjoy this chilled pasta salad as a standalone dish or pair it with grilled meats, sandwiches, or other summer favorites. It’s a versatile and crowd-pleasing salad that will become a staple in your recipe collection.
