Italian Pasta Salad (Print Version)
Chilled noodles, crunchy veggies, and zingy dressing make this an easy favorite for summer get-togethers.
# Ingredients:
→ Salad Base
01 -
110 g feta cheese, crumbled
02 -
70 g black or green olives, sliced
03 -
150 g mixed bell peppers, chopped
04 -
75 g red onion, finely diced
05 -
130 g cucumber, chopped
06 -
160 g cherry tomatoes, halved
07 -
225 g rotini pasta
→ Dressing
08 -
Black pepper, to taste
09 -
Salt, to taste
10 -
1 g dried oregano
11 -
30 ml balsamic vinegar
12 -
60 ml extra virgin olive oil
# Steps:
01 -
Toss the crumbled feta on top. Pop it in the fridge covered for at least an hour so everything comes together. Enjoy it chilly.
02 -
Drop your cooled pasta, olives, and all those chopped veggies in a big bowl. Drizzle the dressing over and gently stir so everything gets dressed evenly.
03 -
Grab a small jar or cup and shake or whisk up the olive oil, vinegar, oregano, plus as much salt and pepper as you like. Mix till it's blended and looks nice.
04 -
Slice up your cherry tomatoes, dice the red onion, chop the pepper and cucumber. Try to keep 'em all around the same size so every bite's balanced.
05 -
Bring a big pot of salted water to a boil, toss the rotini in, and cook till just right (check your box for timing). Drain, rinse with cold water, and cool it off.
# Notes:
01 -
If you let this chill in the fridge for at least an hour, the flavors really pop when you eat it.