Zesty Summer Cold Pasta Salad

A vibrant and refreshing cold pasta salad loaded with fresh vegetables, tangy vinaigrette, and flavorful herbs. This delightful dish is perfect for hot summer days and makes for a great addition to any picnic or potluck.

Prep time: 20 minutes
Cook time: 10 minutes
Serves: 6

Ingredients

1 lb rotini pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red bell pepper, diced

1/2 cup black olives, sliced

1/4 cup red onion, finely chopped

1/2 cup crumbled feta cheese

1/4 cup fresh basil, chopped

1 lemon, juiced

1/4 cup olive oil

2 tablespoons red wine vinegar

1 teaspoon honey

Salt and pepper to taste

Instructions

1. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

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

3. In a small bowl, whisk together lemon juice, olive oil, red wine vinegar, honey, salt, and pepper to make the dressing.

4. Pour the dressing over the pasta and vegetables. Toss gently to combine.

5. Add chopped basil and toss again to incorporate.

6. Chill the pasta salad in the refrigerator for at least 30 minutes before serving.

Storage

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

Reheating

This pasta salad is best served cold and does not require reheating. If desired, allow it to come to room temperature for 10-15 minutes before serving.

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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.