Summer Pasta Salad
Summer is the perfect time for a light and refreshing dish, and this summer pasta salad is just what you need! Bursting with colorful vegetables, vibrant flavors, and a zesty dressing, it’s not only easy to make but also a delight to serve at gatherings. This dish can be prepared in advance, making it an ideal choice for busy summer days. Let’s dive into the details and get started on this delightful recipe!
Ingredients
– 2 cups rotini pasta
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1/2 cup black olives, sliced
– 1/2 cup feta cheese, crumbled
– 1/4 cup red onion, diced
– 1/4 cup fresh parsley, chopped
– 1/4 cup olive oil
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4. Preparation time is about 15 minutes, with no cooking time required.
Nutritional Value
One serving (approximately 1 cup) contains about 250 calories, 10g of fat, 30g of carbohydrates, 5g of protein, and 4g of fiber. This nutritional information is based on one person.
Step-by-Step Cooking Process
1. Boil water in a large pot and cook the rotini pasta according to package instructions until al dente.
2. Drain the pasta and rinse under cold water to stop the cooking process.
3. In a large mixing bowl, combine the cooled pasta with cherry tomatoes, cucumber, olives, and red onion.
4. In a separate small bowl, whisk together olive oil and red wine vinegar.
5. Pour the dressing over the pasta mixture and toss well to combine.
6. Add the crumbled feta cheese and chopped parsley, mixing gently.
7. Season with salt and pepper to taste.
8. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
9. Before serving, give the salad a good stir and adjust seasoning if necessary.
10. Serve chilled or at room temperature.
Alternative Ingredients
Feel free to substitute whole wheat pasta for a healthier option, or use your favorite vegetables such as bell peppers or carrots. You can also replace feta cheese with a dairy-free alternative for a vegan dish.
Serving and Pairings
This summer pasta salad pairs beautifully with grilled chicken, fish, or as a side for a barbecue. It can also be enjoyed on its own as a light lunch.
Storage and Reheating
Store the salad in an airtight container in the fridge for up to 3 days. It’s best served cold, and you do not need to reheat it. Freezing is not recommended, as it may affect the texture of the vegetables.
Cooking Mistakes
- Overcooking the pasta can lead to a mushy salad.
- Not rinsing the pasta may result in clumping.
- Adding too much dressing can make it soggy.
- Skipping the refrigeration time can lessen flavor.
- Not seasoning adequately can make it bland.
Helpful Tips
- Use seasonal vegetables for the best flavor.
- Experiment with different dressings for variety.
- Make it a day ahead to enhance the flavors.
- Keep the dressing separate if serving later.
FAQs
Can I make this salad in advance?
Yes, this salad can be made a day ahead. Just store it in the refrigerator, and the flavors will develop even more!
What can I add for extra protein?
You can add grilled chicken, chickpeas, or even tuna for a protein boost.
Is this salad gluten-free?
To make it gluten-free, use gluten-free pasta varieties available in stores.
Can I use different dressings?
Absolutely! A lemon vinaigrette or creamy dressing would also work well.
How long does it last in the fridge?
The salad can last up to 3 days in the refrigerator if stored properly.
Conclusion
This summer pasta salad is a versatile and delicious dish that perfectly captures the essence of summer. With its vibrant colors and fresh flavors, it’s sure to be a hit at any gathering. Enjoy it as a side or a main dish, and don’t hesitate to customize it to your taste!
Summer Pasta Salad
Ingredients
- 2 cups rotini pasta
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 cup black olives sliced
- 1/2 cup feta cheese crumbled
- 1/4 cup red onion diced
- 1/4 cup fresh parsley chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Boil water in a large pot and cook the rotini pasta according to package instructions until al dente.
- Drain the pasta and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine the cooled pasta with cherry tomatoes, cucumber, olives, and red onion.
- In a separate small bowl, whisk together olive oil and red wine vinegar.
- Pour the dressing over the pasta mixture and toss well to combine.
- Add the crumbled feta cheese and chopped parsley, mixing gently.
- Season with salt and pepper to taste.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad a good stir and adjust seasoning if necessary.
- Serve chilled or at room temperature.