Ingredients
Scale
- 12 ounces of rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Feel free to substitute the rotini with your favorite pasta shape or replace the feta with goat cheese for a creamier texture. If you’re feeling adventurous, add some grilled chicken or shrimp for extra protein.
Instructions
- Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
- In a large mixing bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and feta cheese.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
- Pour the dressing over the pasta and vegetables, tossing gently to combine. Ensure everything is well coated with the dressing.
- Add the fresh basil and give it a final gentle toss. Taste and adjust seasoning if necessary.
- Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Mama Lou always said that patience is the secret ingredient, so don’t rush the chilling process. Letting the salad rest allows the flavors to develop and marry beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
