Description
A colorful and crunchy pasta salad with a simple vinaigrette that balances tangy dressing, fresh vegetables, and salty cheese.
Ingredients
Scale
- 12 ounces pasta (rotini, fusilli, or bow-tie)
- 4–6 quarts salted water
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 2 cups mixed vegetables (1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/2 cup thinly sliced red onion, 1/2 cup diced bell pepper)
- 1/2 cup crumbled feta or 3/4 cup cubed mozzarella
Instructions
- Boil pasta in salted water until al dente, about 8–10 minutes. Drain and rinse briefly under cold water or shock in an ice bath.
- In a large bowl, whisk together olive oil, vinegar, mustard, sugar, salt, and pepper.
- Toss the cooled pasta with the dressing and mixed vegetables.
- Fold in cheese and chill for 30 minutes to allow flavors to meld.
- Taste and adjust seasoning before serving.
Notes
Use firm vegetables and avoid watery varieties. For a gluten-free version, substitute gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling and tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg