Pasta Salad
A refreshing and colorful pasta salad perfect for picnics or as a side dish at any meal.
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Ingredients
Yields 4 servings
- (8 oz) rotini pasta
- (1 cup) cherry tomatoes, halved
- (1 cup) cucumber, diced
- (1/2 cups) red bell pepper, diced
- (1/4 cups) red onion, finely chopped
- (1/2 cups) black olives, sliced
- (1/2 cups) feta cheese, crumbled
- (1/4 cups) olive oil
- (2 tbsp) red wine vinegar
- (1 tsp) dried oregano
- (1/2 tsp) garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- 1
Cook 8 oz rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- 2
In a large mixing bowl, combine 1 cup cherry tomatoes, 1 cup cucumber, 1/2 cup red bell pepper, 1/4 cup red onion, and 1/2 cup black olives.
- 3
Add the cooled pasta to the bowl with the vegetables.
- 4
In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp garlic powder, salt, and black pepper to taste.
- 5
Pour the dressing over the pasta and vegetables, and toss gently to combine.
- 6
Sprinkle 1/2 cup feta cheese on top and toss lightly again before serving.
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