Description
A refreshing, customizable pasta salad with crisp veggies, zesty dressing, and tangy feta, ready in 30 minutes. Perfect for gatherings, picnics, or quick meals.
Ingredients
8 oz rotini pasta, uncooked
1 cup cherry tomatoes, halved
1 bell pepper, julienned
1 cup cucumber, diced
1 cup shredded carrots
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tablespoons red wine vinegar (or white vinegar for non-alcoholic)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt to taste
Instructions
Bring a large pot of water to a boil. Add pasta, cook al dente, then drain and rinse under cold water until cool.
In a large bowl, combine cooled pasta, cherry tomatoes, bell pepper, cucumber, and carrots.
In a small bowl, whisk together olive oil, vinegar, oregano, basil, and salt.
Pour dressing over pasta mixture. Add feta cheese and toss gently.
Chill for 15–30 minutes before serving (optional for enhanced flavor).
Notes
Use any short pasta (e.g., penne or farfalle). Substitute feta with crumbled goat cheese or omit for vegan (add chickpeas for protein). For crunch, top with toasted pine nuts or sunflower seeds.
Check store-bought dressings for alcohol content if unsure.