Description
A vibrant and refreshing Summer Pasta Salad featuring colorful bell peppers, crisp cucumbers, juicy cherry tomatoes, and tangy feta cheese, all tossed in a zesty lemon and Dijon mustard vinaigrette. Perfect for warm-weather meals, picnics, or as a light side dish.
Ingredients
Scale
For the Pasta Salad:
- 12 ounces (4 cups) dry Rotini pasta
- 1 tablespoon kosher salt
- 2 cups halved cherry tomatoes
- 2 cups diced mini cucumbers
- 1 cup diced red bell peppers
- 1 cup diced orange bell peppers
- 1 cup diced yellow bell peppers
- 1 cup crumbled feta cheese
For the Dressing:
- 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
Instructions
- Boil Water and Cook Pasta: Fill a 5 to 6-quart stockpot about two-thirds full with water and bring to a boil over medium-high heat. Add the dry Rotini pasta and 1 tablespoon of kosher salt to the boiling water.
- Cook Pasta to Package Directions: Boil the pasta according to the package instructions until al dente, usually about 8-10 minutes.
- Drain and Rinse Pasta: Drain the cooked pasta in a colander and rinse thoroughly with cold water to stop the cooking process and cool the pasta.
- Combine Vegetables and Pasta: In a large mixing bowl, combine the cooled pasta with halved cherry tomatoes, diced mini cucumbers, and diced red, orange, and yellow bell peppers. Gently stir to mix the ingredients evenly.
- Add Feta Cheese: Sprinkle the crumbled feta cheese over the top of the pasta and vegetables. Do not stir immediately to prevent breaking down the cheese.
- Make the Dressing: In a small bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced basil, minced garlic, kosher salt, and cracked black pepper until the dressing is emulsified and smooth.
- Toss Salad with Dressing: Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly without breaking up the feta too much.
- Serve or Chill: Serve the pasta salad immediately or cover and refrigerate for later serving to enhance the flavors.
Notes
- Make sure to rinse the pasta with cold water to cool it down and prevent it from becoming mushy in the salad.
- Fresh herbs like basil add brightness; feel free to add more or substitute with parsley or oregano.
- This salad is best served chilled but can also be enjoyed at room temperature.
- To make it vegetarian-friendly, keep the feta cheese or substitute with a vegan cheese alternative for a vegan version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
