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1. Cook pasta:
Bring a pot of salted water to a boil and cook pasta according to package directions until al dente.
Drain and rinse under cold water to stop the cooking and cool the pasta.
2. Make dressing:
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, pepper and oregano until well combined.
3. Assemble salad:
In a large bowl, toss cooked pasta, tomatoes, cucumber, bell peppers, red onion, olives, carrots and corn.
Pour dressing over salad and toss until evenly coated.
Gently stir in feta cheese and parsley.
4. Chill and Serve:
Let salad sit in refrigerator for at least 30 minutes to allow flavors to blend.
Serve cold, garnished with additional parsley or cheese if desired.
Tips for Success
Use a variety of colorful vegetables for a visually appealing and nutrient-dense salad.
Cook pasta al dente so it holds its shape and doesn’t get soggy.
Let salad sit for at least 30 minutes before serving for best flavor.
Double the dressing if you prefer a more flavorful, well-coated salad.
Recommendations
Serve as a side dish for grilled meats or as a stand-alone meal with added protein.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a creamier salad, add a little Greek yogurt or avocado.
Nutritional information (per serving, approximately)
Calories: 320
Carbohydrates: 40g
Protein: 8g
Fat: 14g
Fiber: 5g
Sugars: 6g
This colorful pasta salad is light, refreshing and full of flavor, perfect for any occasion!Description
This colorful pasta salad is a vibrant and refreshing dish, filled with fresh vegetables, al dente pasta, and a tangy homemade vinaigrette. It’s perfect for picnics, potlucks, or as a light and satisfying meal. The mix of colors and flavors makes this salad as beautiful as it is delicious!
Origin
Pasta salad is a staple of Mediterranean and Italian-inspired cuisine, known for its versatility and ability to incorporate fresh, seasonal ingredients. This colorful version brings together a rainbow of vegetables for a bright and nutritious dish.
Ingredients
For the salad:
3 cups cooked pasta (rotini, fusilli, or bow tie)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red bell pepper, diced
½ cup yellow bell pepper, diced
½ cup red onion, thinly sliced
½ cup black olives, sliced
½ cup shredded carrots
½ cup sweet corn (canned or fresh)
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
For the dressing:
¼ cup olive oil
2 tablespoons red wine vinegar (or lemon juice)
1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
Optional additions:
1 cup grilled chicken or shrimp (for more protein)
½ cup chickpeas or white beans (for a plant-based option)
¼ cup pine nuts or sunflower seeds (for crunch)
Instructions
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