Description
A vibrant and tangy pasta salad packed with sun-dried tomatoes, fresh vegetables, and a zesty dressing—perfect for potlucks or light lunches.
Ingredients
Units
Scale
- 12 oz rotini or fusilli pasta
- 1/2 cup sun-dried tomatoes (in oil), chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil (from sun-dried tomato jar preferred)
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
- In a large mixing bowl, combine cooked pasta, sun-dried tomatoes, cherry tomatoes, black olives, red onion, and feta cheese.
- Pour the dressing over the pasta salad and toss to coat evenly.
- Garnish with fresh basil and adjust seasoning if needed.
- Chill for at least 30 minutes before serving for best flavor.
Notes
- Use gluten-free pasta for a gluten-free version.
- Add grilled chicken or chickpeas for extra protein.
- This salad keeps well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg