Description
A vibrant and refreshing Summer Pasta Salad combining rotini pasta with colorful bell peppers, cherry tomatoes, cucumbers, and tangy feta cheese, all tossed in a zesty lemon-Dijon basil dressing. Perfect for warm weather meals or potluck gatherings.
Ingredients
Scale
For the Pasta Salad:
- 12 ounces (4 cups) dry Rotini pasta
- 1 tablespoon kosher salt (for pasta water)
- 2 cups halved cherry tomatoes
- 2 cups diced mini cucumbers
- 1 cup diced red bell peppers
- 1 cup diced orange bell peppers
- 1 cup diced yellow bell peppers
- 1 cup crumbled feta cheese
For the Dressing:
- ½ cup extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh minced basil
- 1 tablespoon minced garlic
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Instructions
- Boil Water and Add Pasta: Fill a 5 to 6-quart stockpot about two-thirds full with water and bring it to a boil over medium-high heat. Add 1 tablespoon kosher salt to season the water, then add the dry rotini pasta.
- Cook Pasta: Cook the pasta according to the package instructions until al dente, usually about 8-10 minutes, stirring occasionally to prevent sticking.
- Drain and Rinse Pasta: Drain the cooked pasta in a colander and rinse with cold water to stop the cooking process. Shake well to remove excess water and prevent sogginess.
- Combine Vegetables and Pasta: Transfer the cooled pasta to a large mixing bowl. Add halved cherry tomatoes, diced mini cucumbers, and diced red, orange, and yellow bell peppers. Stir gently to combine evenly.
- Add Feta Cheese: Sprinkle the crumbled feta cheese over the top of the pasta and vegetables without stirring to prevent the cheese from breaking down.
- Prepare Dressing: In a small bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced basil, minced garlic, kosher salt, and freshly cracked black pepper until the dressing is smooth and emulsified.
- Toss Salad with Dressing: Pour the dressing over the pasta salad and gently toss everything together to coat all ingredients evenly, being careful not to break up the feta cheese.
- Serve or Chill: Serve the pasta salad immediately, or cover and refrigerate it for later serving to allow the flavors to meld.
Notes
- For best flavor, refrigerate the salad for at least 30 minutes before serving.
- The salad can be made a day ahead and stored covered in the refrigerator.
- Feel free to add olives or fresh herbs like parsley for additional flavor.
- Use gluten-free pasta to make this recipe gluten free.
- Adjust the amount of garlic or mustard based on your taste preference.
