Fresh & Colorful Pasta Salad
Description
This fresh and colorful pasta salad is a vibrant medley of crisp vegetables, tender pasta, and a zesty homemade vinaigrette. Perfect for picnics, potlucks, or a light weekday lunch, it’s both satisfying and refreshing. Packed with nutrients and bursting with flavor, it’s a feel-good dish that you can enjoy year-round.
Ingredients (Serves 6)
Pasta Salad:
3 cups cooked pasta (rotini or penne work best)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup red bell pepper, diced
1/2 cup yellow corn (fresh, frozen, or canned)
1/4 cup red onion, thinly sliced
1/2 cup black olives, sliced
1/4 cup crumbled feta cheese
2 tbsp fresh parsley or basil, chopped
Homemade Vinaigrette:
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar (or lemon juice)
1 tsp Dijon mustard
1 garlic clove, minced
1/2 tsp dried oregano
Salt & pepper to taste
Instructions
1. Cook the pasta:
Bring salted water to a boil and cook pasta according to package instructions until al dente.
Drain, rinse with cold water, and set aside to cool.
2. Prepare the vinaigrette:
In a small bowl or jar, whisk together olive oil, red wine vinegar, mustard, garlic, oregano, salt, and pepper.
3. Mix the salad:
In a large bowl, combine the cooked pasta, tomatoes, cucumber, bell pepper, corn, onion, olives, and feta.
4. Toss and chill:
Pour the vinaigrette over the salad and toss well to coat.
Refrigerate for at least 30 minutes before serving to allow flavors to meld.
5. Garnish and serve:
Top with fresh herbs before serving.
Total Time
Prep: 15 minutes
Cook: 10 minutes
Chill Time: 30 minutes
Total: ~55 minutes
Nutritional Information (Per Serving – Approximate)
Calories: 310
Protein: 7g
Fat: 17g
Carbohydrates: 32g
Fiber: 4g
Sugar: 4g
Sodium: 320mg
Common Questions & Answers
Q: Can I make this pasta salad ahead of time?
A: Yes! It actually tastes better after chilling for a few hours. You can make it up to 24 hours in advance.
Q: What pasta works best?
A: Short shapes like rotini, penne, or farfalle hold dressing well and are easy to eat.
Q: Is this recipe vegan?
A: No, but it can be made vegan by omitting the feta or using a plant-based alternative.
Q: Can I add protein?
A: Absolutely. Grilled chicken, tuna, chickpeas, or tofu are great additions.
Q: How long will leftovers last?
A: Store in an airtight container in the fridge for up to 3 days.