Chilled Italian Pasta Salad Recipe

Summer's best Italian pasta salad delivers Mediterranean flavors with crisp vegetables, tangy dressing, and perfectly al dente pasta. Colorful ingredients dance together, promising refreshing bites that transport taste buds to sunny Italian coastlines.

📝 Ingredients

• 12 ounces (340 grams) rotini pasta
• 1 cup (150 grams) cherry tomatoes, halved
• 1 cup (150 grams) cucumbers, diced
• 1/2 cup (75 grams) red onion, thinly sliced
• 1/4 cup (40 grams) sun-dried tomatoes, chopped
• 1 clove garlic, minced
• 1/2 cup (75 grams) feta cheese, crumbled
• 1/2 cup (75 grams) black olives, sliced
• 1/4 cup (15 grams) fresh basil leaves, chopped
• 1/3 cup (80 milliliters) olive oil
• 1/4 cup (60 milliliters) red wine vinegar
• 2 teaspoons (10 milliliters) Dijon mustard
• 1 teaspoon dried oregano
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1Boil rotini in salted water for 8-10 minutes until al dente, following package guidelines. Drain and rinse with cold water to halt cooking process, then allow to cool completely.
2. 2Dice cherry tomatoes, cucumbers, and red onion into uniform bite-sized pieces. Slice black olives and sun-dried tomatoes, then chop fresh basil leaves.
3. 3Make a dressing by whisking olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and cracked black pepper until smooth and well-integrated.
4. 4Combine all prepared vegetables in a spacious mixing bowl, ensuring even distribution of ingredients.
5. 5Pour cooled pasta over vegetable mixture, then drizzle prepared dressing. Gently toss using a large spoon to coat all components thoroughly.
6. 6Crumble feta cheese over the salad, folding gently to prevent breaking cheese into tiny fragments. Taste and adjust seasoning with additional salt and pepper if required.
7. 7Cover and refrigerate for minimum 60 minutes, allowing flavors to meld and intensify. Serve chilled as a refreshing side dish or light meal.