Description
A fresh and flavorful pasta salad packed with juicy cherry tomatoes, crisp cucumbers, tangy red onions, and a zesty homemade dressing. Perfect for picnics, BBQs, or a quick and refreshing meal!
Ingredients
Scale
For the Salad:
- 3 cups rotini pasta (or any short pasta of choice)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ red onion, thinly sliced
- ½ cup feta cheese, crumbled (optional)
- ¼ cup black olives, sliced (optional)
- ¼ cup fresh basil, chopped
For the Dressing:
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional)
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Cook the Pasta – Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and rinse under cold water, then set aside to cool.
- Prepare the Vegetables – Chop the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the fresh basil.
- Make the Dressing – In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper.
- Assemble the Salad – In a large mixing bowl, combine the cooled pasta, chopped vegetables, and feta cheese.
- Toss and Chill – Pour the dressing over the salad and toss gently to coat everything evenly. Refrigerate for at least 30 minutes before serving.
- Serve and Enjoy – Give the salad a final toss before serving. Garnish with extra basil or feta if desired.