Introduction
Pasta salad is a vibrant and versatile dish that is perfect for gatherings, picnics, or simply as a refreshing meal. This recipe combines the hearty texture of Rotini pasta with a medley of colorful vegetables and creamy feta cheese, all brought together by a zesty homemade dressing. Easy to prepare and packed with flavor, this pasta salad is sure to impress your friends and family.
Detailed Ingredients with measures
– 12 ounces (4 cups) dry Rotini pasta
– 1 tablespoon kosher salt
– 2 cups halved cherry tomatoes
– 2 cups diced mini cucumbers (also called Persian cucumbers)
– 1 cup diced red bell peppers
– 1 cup diced orange bell peppers
– 1 cup diced yellow bell peppers
– 1 cup crumbled feta cheese
– ½ cup extra virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 2 tablespoons Dijon mustard
– 2 tablespoons fresh minced basil
– 1 tablespoon minced garlic
– ½ teaspoon kosher salt
– ½ teaspoon fresh cracked black pepper
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 6-8
This pasta salad not only paints a beautiful picture with its array of colors but also delivers an explosion of flavors in every bite. Perfect for any occasion, it can be made ahead of time and stored in the refrigerator, making it a convenient choice for busy individuals. Serve it chilled, and enjoy the delightful combination of fresh ingredients and savory dressing!
Detailed Directions and Instructions
Cook the Pasta
– Fill a 5 to 6-quart stockpot two-thirds full with water over medium-high heat.
– Add the dry Rotini pasta and 1 tablespoon kosher salt to the stockpot.
– Cook according to package directions until al dente.
– Drain the pasta and rinse with cold water to stop the cooking process. Ensure the pasta is well-drained.
Prepare the Salad
– In a large bowl, combine the halved cherry tomatoes, diced mini cucumbers, diced red, orange, and yellow bell peppers. Stir to combine.
– Add the crumbled feta cheese to the bowl but do not stir yet to prevent the feta from breaking down.
Make the Dressing
– In a small mixing bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced basil, minced garlic, kosher salt, and fresh cracked black pepper until well incorporated.
Combine and Serve
– Pour the dressing over the pasta salad.
– Stir or toss with salad tongs until all of the salad is completely coated with the dressing.
– Serve immediately or refrigerate until ready to serve.
Notes
– Ensure that the pasta is rinsed in cold water to maintain its texture and prevent stickiness.
– For a more intense flavor, allow the salad to marinate in the refrigerator for at least 30 minutes before serving.
– Feel free to substitute any vegetables based on personal preference or seasonal availability.
– The salad can be stored in an airtight container in the refrigerator for up to 3 days.
– Consider adding proteins such as grilled chicken or chickpeas for a heartier version.
Cook Techniques
Cooking Pasta
Fill a 5 to 6-quart stockpot two-thirds full with water and bring it to a boil. Add dry Rotini pasta and salt, cooking until al dente as per package directions. Rinse with cold water to halt cooking, ensuring it is well-drained.
Preparing Fresh Ingredients
In a large bowl, combine halved cherry tomatoes, diced mini cucumbers, and assorted diced bell peppers. Stir to mix. Gently add crumbled feta cheese without stirring initially to avoid breaking it down.
Making Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, basil, garlic, salt, and black pepper until thoroughly mixed and smooth.
Combining Salad
Once the dressing is ready, pour it over the prepared salad ingredients. Toss lightly with salad tongs to ensure everything is coated evenly and serve immediately or refrigerate until serving.
FAQ
Can I use a different type of pasta?
Yes, you can substitute Rotini with other pasta shapes like fusilli, penne, or farfalle. Just ensure to adjust cooking time accordingly.
How can I make this salad ahead of time?
To make ahead, prepare the pasta and chop the vegetables, storing them separately in the refrigerator. Combine and dress just before serving for best freshness.
Can I add protein to this salad?
Absolutely! Grilled chicken, shrimp, or chickpeas would complement the salad well and make it more filling.
What dressing alternatives can I use?
You can try different dressings like balsamic vinaigrette, ranch, or a yogurt-based dressing if you prefer other flavors.
How long will this salad last in the refrigerator?
The pasta salad can last up to 3-5 days when stored in an airtight container in the refrigerator.
Conclusion
This refreshing pasta salad combines vibrant vegetables and creamy feta cheese, perfectly dressed with a zesty lemon and herb dressing. It’s an ideal dish for picnics, barbecues, or any gathering where you want to impress with a delicious and colorful meal. Enjoy the delightful textures and flavors!
More recipes suggestions and combination
Mediterranean Chickpea Salad
Combine canned chickpeas, diced cucumbers, cherry tomatoes, red onion, olives, and feta cheese with a lemon-oregano vinaigrette.
Caprese Pasta Salad
Mix cooked pasta with halved cherry tomatoes, fresh mozzarella balls, basil leaves, and a drizzle of balsamic glaze.
Thai Peanut Noodle Salad
Toss cooked pasta with julienned bell peppers, shredded carrots, cilantro, and a creamy peanut dressing.
Quinoa Vegetable Salad
Blend cooked quinoa with diced bell peppers, cucumbers, cherry tomatoes, and a citrus vinaigrette for a nutritious alternative.
Italian Pesto Pasta Salad
Use cooked pasta with cherry tomatoes, arugula, black olives, and a generous scoop of basil pesto.
Spinach and Feta Pasta Salad
Incorporate fresh spinach with pasta, sun-dried tomatoes, Kalamata olives, and a tangy lemon dressing for an extra flavor boost.
Grilled Vegetable Pasta Salad
Add grilled zucchini, eggplant, and bell peppers to pasta, tossed with a balsamic dressing and topped with shaved Parmesan.
