Are you tired of boring, predictable salads that leave you feeling unsatisfied? Get ready to revolutionize your summer dining with the Vivid Cold Pasta Salad - a Mediterranean-inspired dish that's about to become your new obsession! Bursting with vibrant colors, fresh ingredients, and a zesty dressing, this recipe is not just a meal, it's a culinary experience that will transport you straight to the sun-soaked coastlines of Italy.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 cups pasta (fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat.
- Add the pasta (fusilli or penne) to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Stir occasionally to prevent sticking.
- Once pasta is cooked, drain in a colander and immediately rinse with cold water to stop the cooking process and cool down the pasta quickly.
- While pasta is cooling, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and slice the black olives.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to create the dressing.
- Transfer the cooled pasta to a large mixing bowl. Add halved cherry tomatoes, diced cucumber, sliced black olives, and crumbled feta cheese.
- Pour the prepared dressing over the pasta and vegetable mixture. Gently toss to ensure all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld together.
- Before serving, give the salad a gentle stir and taste, adjusting seasoning if needed.
- Serve chilled as a refreshing side dish or light meal.
Tips
- Always cook pasta al dente to maintain the perfect texture - no mushy pasta allowed!
- Rinse pasta with cold water immediately after cooking to stop the cooking process and prevent clumping.
- Let the salad marinate in the refrigerator for at least 30 minutes to allow flavors to develop and intensify.
- Use high-quality extra virgin olive oil and fresh red wine vinegar for the best dressing.
- Feel free to customize with additional herbs like fresh basil or oregano for extra flavor.
- For a protein boost, add grilled chicken or chickpeas to make it a complete meal.
- Serve chilled for the most refreshing experience on a hot summer day.
Nutrition Facts
Calories: 207kcal
Carbohydrates: 17g
Protein: g
Fat: 14g
Saturated Fat: g
Cholesterol: mg
