Description
This vibrant pasta salad is perfect for picnics, loaded with fresh vegetables and a zesty dressing. Easy to make and sure to please a crowd!
Ingredients
Scale
- 8 oz (225 g) fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (various colors)
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, black olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature at your picnic!
- Category: Salad
- Cuisine: Mediterranean
Keywords: pasta salad, picnic salad, colorful pasta salad, easy salad recipe