Description

A refreshing and versatile pasta salad packed with colorful vegetables and tossed in a tangy vinaigrette. Perfect for picnics, potlucks, or a light meal.

Ingredients

12 oz rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup black olives, sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/3 cup olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1/2 tsp garlic powder
Salt and pepper to taste

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Instructions

Cook pasta according to package directions until al dente. Drain and rinse with cold water.
In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, olives, feta cheese, and parsley.
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic powder, salt, and pepper.
Pour dressing over the pasta salad and toss to combine.
Refrigerate for at least 30 minutes before serving to let flavors meld.
Toss again before serving and adjust seasoning if needed.

Notes

Can be made a day in advance for enhanced flavor.
Use gluten-free pasta to make it gluten-free.
Omit feta or use dairy-free cheese for a vegan version.