Garden Herb Pasta Salad

A delightful pasta salad bursting with fresh garden herbs, zesty lemon, and crunchy vegetables. Perfect for summer gatherings and picnics, this easy recipe is a crowd-pleaser.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 6

Ingredients

12 oz rotini pasta

1 cup cherry tomatoes, halved

1/2 cup cucumber, diced

1/4 cup red onion, finely chopped

1/2 cup bell peppers, chopped

1/4 cup black olives, sliced

1/4 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

2 tbsp fresh dill, chopped

1/4 cup extra virgin olive oil

2 tbsp lemon juice

1 tbsp red wine vinegar

1 tsp honey

1/2 tsp garlic powder

Salt and pepper to taste

Instructions

1. Cook the rotini pasta according to package instructions. Rinse with cold water and drain.

2. In a large bowl, combine the cherry tomatoes, cucumber, red onion, bell peppers, black olives, and feta cheese.

3. In a separate bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey, garlic powder, salt, and pepper.

4. Add the cooked pasta and herbs (parsley, basil, dill) to the vegetable mixture.

5. Pour the dressing over the salad and toss to combine.

6. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days.

Reheating

This pasta salad is best enjoyed cold and does not require reheating.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.