Description
A bright and tangy pasta salad that combines crisp veggies, olives, and a zippy vinaigrette for a refreshing dish perfect for summer gatherings.
Ingredients
Scale
- 12 oz (340 g) rotini or fusilli
- 1 tablespoon salt (for boiling water)
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/3 cup (80 ml) red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup halved cherry tomatoes
- 1 cup diced cucumber (seeds removed)
- 1/2 cup sliced pepperoncini
- 1/2 cup chopped red onion
- 1 cup cubed mozzarella or feta (optional)
- 1/2 cup sliced kalamata olives
Instructions
- Boil the pasta in salted water for 10–12 minutes until al dente. Drain and rinse under cold water to stop cooking, then drain well.
- Whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, sugar, kosher salt, and black pepper in a medium bowl.
- Toss the cooled pasta with the cherry tomatoes, cucumber, pepperoncini, red onion, mozzarella (if using), and kalamata olives.
- Combine with the dressing, taste and adjust seasoning, then refrigerate for at least 30 minutes before serving.
Notes
The salad is best when refrigerated for at least 30 minutes to allow flavors to meld. You can swap ingredients based on preference.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg