Introduction:

Elevate your salad game with this exquisite Rotini Pasta Salad recipe that combines vibrant colors, fresh ingredients, and a tantalizing homemade Italian dressing. Whether you’re planning a picnic, hosting a gathering, or simply craving a flavorful side dish, this salad is sure to impress. With its delightful medley of rotini pasta, juicy cherry tomatoes, crisp cucumbers, tangy feta cheese, and zesty dressing, every bite is a burst of flavor. Plus, it’s easy to make and perfect for meal prep, potlucks, or any occasion that calls for a delicious and satisfying salad.

Ingredients:

  • 12 oz rotini pasta (preferably tri-colored)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup yellow bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped

Dressing:

  • 1/3 cup extra virgin olive oil
  • 3 Tablespoons red wine vinegar
  • 1 Tablespoon fresh lemon juice
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

Instructions:

  1. Cook the Rotini Pasta: In a large pot of boiling salted water, cook the rotini pasta according to package instructions until al dente. Drain the pasta and rinse with cold water to stop the cooking process and cool it down.
  2. Prepare the Salad: In a large mixing bowl, combine the cooked rotini pasta, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, kalamata olives, crumbled feta cheese, fresh basil, and fresh parsley.
  3. Make the Dressing: In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, dried oregano, garlic powder, salt, and pepper.
  4. Toss with Dressing: Pour the dressing over the pasta salad and toss gently until everything is well coated.
  5. Chill and Let Flavors Marinate: Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 2 hours, allowing the flavors to meld together.
  6. Serve: When ready to serve, give the pasta salad a gentle stir and garnish with additional fresh herbs if desired.

Conclusion:

With its vibrant colors, fresh flavors, and satisfying texture, this Rotini Pasta Salad is a true crowd-pleaser. Whether enjoyed as a standalone meal or paired with your favorite grilled meats, sandwiches, or seafood dishes, it’s a versatile and delicious option for any occasion. Plus, with its simple preparation and make-ahead capabilities, it’s a convenient choice for busy weeknights or leisurely gatherings. Try this recipe today and prepare to delight your taste buds with every forkful of this irresistible pasta salad masterpiece.

BEST Rotini Pasta Salad Recipe

BEST Rotini Pasta Salad Recipe
Rotini pasta salad is made with feta, black olives, cherry tomatoes, cucumbers, bell peppers, and a delicious homemade Italian dressing.

PREP TIME
15 minutes
ADDITIONAL TIME
2 hours
TOTAL TIME
2 hours 15 minutes
Ingredients
Rotini Pasta Salad:
12 oz rotini pasta (preferably tri-colored)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/2 cup red onion, finely chopped
1/2 cup kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Dressing:
1/3 cup extra virgin olive oil
3 Tablespoons red wine vinegar
1 Tablespoon fresh lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper, to taste
Instructions
In a large pot of boiling salted water, cook the rotini pasta according to package instructions until al dente. Drain the pasta and rinse with cold water to stop the cooking process and cool it down.
In a large mixing bowl, combine the cooked rotini pasta, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, kalamata olives, crumbled feta cheese, fresh basil, and fresh parsley.
In a separate small bowl, prepare the dressing by whisking together the extra virgin olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, dried oregano, garlic powder, salt, and pepper.
Pour the dressing over the pasta salad and toss gently until everything is well coated.
Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 2 hours, allowing the flavors to meld together.
When ready to serve, give the pasta salad a gentle stir and garnish with additional fresh herbs if desired.
Nutrition Information: SERVING SIZE: 1/8
Amount Per Serving: CALORIES: 458TOTAL FAT: 13.4gCARBOHYDRATES: 70.5gFIBER: 4.1gSUGAR: 6.4gPROTEIN: 13.4g
Nutrition information isn’t always accurate.