Garden Herb Pasta Salad

Name: Garden Herb Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
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

🕒 Prep: 15 min

🔥 Cook: 10 min

🍽 Serves: 6

★★★★★

Be the First to Review!

Welcome to the world of fresh flavors and vibrant colors with this Garden Herb Pasta Salad. This recipe is a delightful mix of garden-fresh ingredients and a tangy homemade dressing, perfect for those warm days or when you need a quick and satisfying meal.

Save Print Jump to Recipe

Ingredients for Garden Herb Pasta Salad

Rotini pasta is the backbone of this salad, offering a chewy and satisfying texture that holds up well to the dressing. Cherry tomatoes add a burst of sweetness and color. The cucumber provides a refreshing crunch, while red onion gives a sharp bite. Bell peppers bring a sweet, crisp note, and black olives introduce a savory depth. Feta cheese lends a creamy, tangy element that ties everything together. For a fresh herbal touch, we use parsley, basil, and dill. The extra virgin olive oil, lemon juice, and red wine vinegar create a harmonious, light, and tangy dressing, with a hint of sweetness from honey and a subtle kick of garlic powder.

Tips & Tricks

Use the freshest herbs you can find for the best flavor.
If you prefer a stronger onion flavor, soak the chopped red onion in cold water for 10 minutes to mellow it out.
Make it a complete meal by adding grilled chicken or shrimp.
This salad can be made a day ahead, just keep the dressing separate until an hour before serving.

Serving Suggestions

This pasta salad is versatile enough to be served as a side dish at a barbecue or a light lunch on its own. Pair it with grilled meats or fish for a complete meal. It also goes beautifully with a crusty loaf of bread to soak up all the extra dressing.

Frequently Asked Questions

Can I use a different type of pasta?: Absolutely! Feel free to use your favorite pasta shape, but keep in mind that hearty shapes like penne or fusilli work best.
How long does this salad last in the fridge?: Stored in an airtight container, this salad will stay fresh for up to 3 days.
Can I make this salad vegan?: Sure! Just omit the feta cheese or replace it with a vegan cheese alternative.

Garden Herb Pasta Salad Recipe Walkthrough

Let's start with the pasta. Cook your rotini pasta according to the package instructions. Once it's al dente, drain it and rinse under cold water. This stops the cooking process and keeps the pasta from getting too soft. Set it aside to cool.

While the pasta is cooling, grab a large bowl and combine the cherry tomatoes, cucumber, red onion, bell peppers, black olives, and feta cheese. Give it a gentle mix to ensure everything is evenly distributed.

In a separate small bowl, whisk together the olive oil, lemon juice, red wine vinegar, honey, garlic powder, and a pinch of salt and pepper. This is your dressing, and it's going to bring all those flavors together beautifully.

Now, it's time to bring it all together. Add the cooled pasta to your vegetable mix, along with the chopped parsley, basil, and dill. Pour the dressing over everything and toss gently until the salad is well coated.

Place the salad in the refrigerator for at least 30 minutes. This chilling time allows the flavors to meld, making it taste even better.

Why You'll Love This Recipe

Perfect balance of fresh herbs and vegetables.
Quick and easy to prepare, ideal for busy days.
Customizable with your favorite seasonal veggies.
Great for meal prep and stays fresh for days.

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

Step-by-step 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.

Save Print

Ratings and Comments

Thank you for your rating!