Pasta Salad
Pasta salad recipe loaded with fresh vegetables, creamy feta, and a homemade vinaigrette for a fresh, easy side that’s ready in 20 minutes.
Equipment
- Large Pot
- Large Mixing Bowl
- Whisk
- Colander
- Knife
- Cutting Board
- Measuring Spoons
Ingredients
Pasta Salad
- Uncooked Pasta(Rotini, Fusilli, or another short pasta shape)1 lb
- Cherry Tomatoes(halved)2 cups
- Avocado(diced into bite-size chunks)1 pc
- Black Olives¾ cup
- Red Onion(thinly sliced)½ pc
- Arugula(optional)2 cups
- Feta Cheese(crumbled)1 cup
Pasta Salad Dressing
- Extra-virgin Olive Oil⅓ cup
- Red Wine Vinegar3 tbsp
- Fresh Lemon Juice2 tbsp
- Dijon Mustard1 tsp
- Garlic Powder(or 2 cloves minced garlic)1 tsp
- Dried Oregano1 tsp
- Salt(plus more to taste)½ tsp
- Black Pepper(plus more to taste)½ tsp
Instructions
- Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until just tender according to the package directions, usually 8-10 minutes. Do not overcook it.
- While the pasta cooks, whisk all dressing ingredients together in a large bowl until smooth.
- Halve the cherry tomatoes, thinly slice the red onion, crumble the feta, and dice the avocado into bite-size chunks.
- Drain the pasta and rinse it under cold water until it reaches room temperature. Drain very well – any excess water will dilute the dressing.
- Add the drained pasta to the bowl with the dressing while still at room temperature and toss well to coat. Add the cherry tomatoes, olives, and red onion to the bowl and toss to combine. Gently fold in the feta, avocado, and arugula, if using. Taste and adjust with salt, pepper, or a squeeze of lemon if needed.
- Serve right away or let the salad rest for at least 15 minutes so the flavors have time to settle. Garnish with extra olives, arugula leaves, and a little crumbled feta on top.
Notes
- Salt the pasta water until it tastes like mild seawater. This is what gives the pasta its flavor from the inside out.
- Cook the pasta a little past al dente. It firms up as it chills, so fully tender is the right call here.
- Always taste the dressing before it goes on the pasta. It should feel bold on its own, because it mellows out once it coats everything.
- Add the avocado and arugula last when assembling, and closer to serving if making ahead, so it stays fresh.
- If the salad looks dry after sitting in the fridge, a small drizzle of olive oil and a squeeze of lemon will bring it right back.
Nutrition Information
Serving Size: 149 g
| PER SERVING | AVG. QTY* | %DV** |
|---|---|---|
| Calories | 335 kcal | 17% |
| Protein | 9.4 g | 19% |
| Fat | 15.4 g | 24% |
| Saturated | 4.4 g | 22% |
| Unsaturated | 10.8 g | 27% |
| Trans | 0.2 g | |
| Carbohydrate | 39.1 g | 13% |
| Dietary Fiber | 3.6 g | 14% |
| Sugars | 3.2 g | 4% |
| Sodium | 376 mg | 16% |
| Cholesterol | 15 mg | 5% |
* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.
** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.
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