Description
A vibrant and refreshing pasta salad showcasing the flavors of Italy with rotini pasta, fresh vegetables, and creamy feta.
Ingredients
Scale
- 1/2 to 1 pound rotini pasta
- 6 cocktail cucumbers (or 1 English cucumber)
- 1 to 1 1/2 cups cherry tomatoes
- 1 large red onion (or 2 shallots)
- 1 large red bell pepper
- 1/2 cup olive medley (green, kalamata, or black)
- 1 cup feta cheese (cubed)
- 1 cup chopped dry salami
- 1/4 cup sliced pepperchinis
- 1 tbsp capers (drained)
- 1/4 cup pine nuts
- Small bunch fresh basil
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup olive oil
- 1 tsp salt
- 1 tbsp dried or fresh parsley
- 1/2 tsp EACH: dried basil, dried oregano, black pepper
Instructions
- Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to the package instructions until al dente—usually about 8-10 minutes.
- Once cooked, drain the pasta in a colander and rinse it under cold water to halt the cooking process.
- Chop the cucumbers, cherry tomatoes, red onion, and red bell pepper on a cutting board.
- Combine the chopped vegetables, olive medley, feta, salami, pepperchinis, capers, and pine nuts in a large mixing bowl.
- Whisk together the lemon juice, olive oil, salt, parsley, dried basil, oregano, and black pepper in a small bowl.
- Pour the dressing over the mixed ingredients and gently toss until well combined.
- Add the cooked pasta to the bowl and toss once more to coat.
- Finish with torn basil leaves scattered on top.
Notes
Make ahead for better flavor integration. For a smoky twist, try roasting some of the veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg