Vegetarian Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
Ingredients
- 250 gram pasta fusilli, penne, or rotini; short shape
- 1 tablespoon salt for boiling water
- 2 tablespoon olive oil divided
- 150 gram cherry tomatoes halved
- 1 small cucumber diced
- 1 small red bell pepper diced
- 1 small yellow bell pepper diced
- 80 gram red onion finely sliced
- 80 gram black olives pitted and sliced
- 100 gram feta cheese crumbled
- 2 tablespoon fresh parsley finely chopped
- 2 tablespoon fresh basil finely chopped
- 3 tablespoon olive oil extra-virgin
- 2 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
Instructions
- Bring a large pot of water to a boil, add 1 tablespoon of salt, then add the pasta and cook according to package directions until al dente.
- Drain the pasta in a colander, rinse briefly under cold water to stop cooking, and shake off excess water.
- Transfer the pasta to a large mixing bowl, toss with 1 tablespoon of olive oil, and let it cool to room temperature.
- While the pasta cools, prepare the vegetables by halving the cherry tomatoes, dicing the cucumber and bell peppers, and finely slicing the red onion.
- Add the cherry tomatoes, cucumber, red and yellow bell peppers, red onion, black olives, feta cheese, parsley, and basil to the cooled pasta.
- In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, 1/2 teaspoon salt, and black pepper until emulsified.
- Pour the dressing over the pasta and vegetables, then gently toss with a wooden spoon until everything is evenly coated.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Cover the bowl and refrigerate the pasta salad for at least 30 minutes to let the flavors meld.
- Toss the salad once more before serving and garnish with a little extra chopped parsley or basil if desired.
Notes
For best flavor, use good-quality olive oil and vinegar, and avoid overcooking the pasta so it holds its shape in the salad. Rinsing the pasta lightly is helpful here to cool it quickly and prevent clumping, but drain it well so the salad doesn’t become watery. You can easily customize this recipe by adding chickpeas or white beans for extra protein, swapping feta for mozzarella pearls, or including seasonal vegetables like blanched green beans or grilled zucchini. This salad keeps well in the refrigerator for up to two days, though you may want to refresh it with a drizzle of olive oil and a pinch of salt just before serving.
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