Name: Fresh Vegetable Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 8 oz fusilli pasta; 1 cup cherry tomatoes, halved; 1 small cucumber, diced; 1/2 red bell pepper, diced; 1/2 yellow bell pepper, diced; 1/4 red onion, thinly sliced; 1/4 cup black olives, sliced; 1/4 cup feta cheese, crumbled; 2 tbsp fresh basil, chopped; 2 tbsp fresh parsley, chopped; 1/4 cup olive oil; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 clove garlic, minced; 1/2 tsp dried oregano; Salt; Black pepper

Instructions

Cook the pasta according to the package instructions in a large pot of salted boiling water. Drain and rinse the pasta under cold water to cool it down.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, black olives, feta cheese, basil, and parsley.
For the dressing, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, dried oregano, salt, and black pepper in a small bowl.
Pour the dressing over the pasta and vegetables and toss everything together until well coated.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, give the pasta salad a gentle toss to redistribute the dressing and flavors. Adjust the seasoning with extra salt and pepper if needed.
Garnish with some additional fresh herbs and serve chilled.

Ingredients

Instructions

Nutrition Facts