Description
This refreshing Summer Vegetable Pasta Salad is a vibrant and healthy dish perfect for warm weather. Packed with cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and feta cheese, all tossed in a zesty olive oil and red wine vinegar dressing seasoned with oregano and garlic powder. It’s an easy-to-make, chilled salad that celebrates fresh summer produce with Mediterranean flavors.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta: Begin by cooking 2 cups of pasta according to the package instructions, ensuring the water is salted to enhance flavor. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process and cool it down. Set aside to fully drain and cool.
- Prepare the vegetables: While the pasta cools, wash and prepare the vegetables. Halve 1 cup of cherry tomatoes. Peel and dice 1 cup of cucumber into bite-sized pieces. Wash, deseed, and dice 1 cup of bell pepper into small pieces.
- Chop onion and olives: Finely chop 1/2 cup of red onion and slice 1/2 cup of black olives into thin rings or halves according to preference.
- Prepare feta and basil: Crumble 1/4 cup of feta cheese into small pieces. Chop 1/4 cup of fresh basil into small strips.
- Combine salad ingredients: In a large mixing bowl, add the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, feta cheese, and fresh basil. Toss gently to combine evenly.
- Make the dressing: In a small bowl or measuring cup, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
- Toss salad with dressing: Pour the dressing over the salad ingredients in the large bowl. Toss everything gently until the pasta and vegetables are evenly coated.
- Adjust seasoning: Taste the salad and add additional salt, pepper, or red wine vinegar as preferred to balance flavors.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes to allow flavors to meld and to serve chilled.
- Serve: Serve cold, optionally garnished with extra fresh basil. Enjoy this light and flavorful summer dish!
Notes
- Use your favorite type of pasta such as rotini, penne, or fusilli for the best texture.
- To make this salad vegan, omit the feta cheese or substitute with a plant-based cheese alternative.
- The salad can be prepared a few hours ahead, making it ideal for picnics or potlucks.
- Adjust the amount of olive oil and vinegar in the dressing to taste depending on your preference for acidity and richness.
- Store leftovers in an airtight container in the refrigerator and consume within 2 days for best freshness.
