Description
A vibrant and refreshing Summer Pasta Salad featuring rotini pasta tossed with colorful bell peppers, cherry tomatoes, cucumbers, and crumbled feta. Dressed with a zesty lemon and Dijon mustard vinaigrette infused with fresh basil and garlic, this dish is perfect for a light lunch or a picnic side.
Ingredients
Scale
For the Pasta Salad:
- 12 ounces (4 cups) dry Rotini pasta
- 1 tablespoon kosher salt
- 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 the Water: Fill a 5 to 6-quart stockpot about two-thirds full with water and heat over medium-high until it reaches a rolling boil.
- Cook the Pasta: Add the dry Rotini pasta and 1 tablespoon kosher salt to the boiling water. Cook according to package directions until al dente, usually about 8-10 minutes.
- Drain and Rinse Pasta: Drain the cooked pasta in a colander and rinse immediately with cold water to stop the cooking process and cool down the pasta. Ensure it is well drained to avoid sogginess.
- Combine Vegetables and Pasta: In a large bowl, add the cooled pasta along with halved cherry tomatoes, diced mini cucumbers, and diced red, orange, and yellow bell peppers. Stir gently to combine ingredients evenly.
- Add Feta Cheese: Sprinkle the crumbled feta cheese evenly over the top of the salad without stirring to prevent the cheese from breaking down prematurely.
- Prepare the Dressing: In a small mixing bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced fresh 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 toss gently but thoroughly to coat all ingredients evenly while keeping the feta intact.
- Serve: Serve the salad immediately or refrigerate it to chill and develop flavors. It makes a perfect light meal or refreshing side dish for warm weather.
Notes
- Rinsing the pasta under cold water is essential to stop cooking and avoid clumping.
- For best flavor, use fresh herbs and freshly squeezed lemon juice.
- The salad can be refrigerated for up to 2 days; toss gently before serving again.
- Optional additions include olives or toasted pine nuts for extra texture.
