Fresh Italian Pasta Salad For A Perfect Summer Meal
A vibrant and flavorful dish that perfectly embodies the essence of summer, combining al dente pasta with fresh vegetables, aromatic herbs, and a zesty dressing.
Equipment
- Large Pot
- Mixing Bowl
- Colander
Ingredients
Pasta
- 12 ounces Pasta (rotini or penne) Cook al dente according to package instructions.
Vegetables
- 1 cup Cherry Tomatoes Halved.
- 1 medium Cucumber Diced.
- 1 cup Bell Peppers Diced (mix of red, yellow, and green).
- 0.25 cup Red Onion Thinly sliced.
- 0.5 cup Black Olives Sliced.
- 0.5 cup Feta Cheese Crumble.
- 0.25 cup Fresh Basil Chopped.
Dressing
- 0.33 cup Extra Virgin Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Italian Seasoning
Salt and Pepper
- Salt To taste.
- Black Pepper To taste.
Instructions
- Boil water in a large pot, add salt, and cook the pasta according to package directions until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, diced bell peppers, and sliced red onion.
- Add the cooled pasta to the mixing bowl along with sliced black olives, crumbled feta cheese, and chopped fresh basil.
- In a separate bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper. Pour over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve chilled, garnished with additional basil or feta if desired.
Notes
For added protein, consider adding grilled chicken or shrimp. You can also customize with seasonal vegetables or different cheeses.