Description
A refreshing and vibrant spring pasta salad that’s packed with seasonal vegetables and a zesty dressing. Perfect for picnics, potlucks, or a light meal.
Ingredients
Scale
- 8 oz (225 g) pasta (fusilli or rotini)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (red, yellow, or green)
- 1/2 cup red onion, thinly sliced
- 1/2 cup peas (fresh or frozen)
- 1/4 cup fresh basil, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, peas, and basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
- If using, sprinkle the feta cheese over the top and toss lightly.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
- Prep Time: 10
- Cook Time: 10
- Category: Salad
- Cuisine: Mediterranean
Keywords: spring pasta salad, pasta salad recipe, fresh pasta salad, easy pasta salad, vegetable pasta salad