Refreshing Summer Pasta Salad With Homemade Vinaigrette
Servings: 2 people
Ingredients
For the salad
- 100 g mixed Italian greens arugula, baby spinach, beet leaves, red chards
- 450 g cooled cooked pasta rotini, penne, or fusilli
- 1 small red onion thinly sliced
- 1 cup cubed cheese feta, cheddar or mocarella
- 1 red bell pepper chopped
- 1 cucumber diced
- 1/2 cup pitted olives kalamata or black
- 1/4 fresh parsley chopped
For the vinaigrette
- 1/2 cup extra-virgin olive oil
- 1/4 cup vinegar red wine
- 2 cloves garlic minced
- 1 tsp basil dried
- 1 tsp oregano dried
- 1/2 tsp mustard seeds
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to cool the pasta. Transfer to a large mixing bowl.
- Add the thinly sliced red onion, cubed cheese, chopped red bell pepper, diced cucumber, sliced olives, and chopped parsley to the mixing bowl with the pasta. Mix gently to combine.
- Whisk together the olive oil, vinegar, minced garlic, dried basil, dried oregano, mustard seeds, salt, and black pepper in a separate mixing bowl until emulsified.
- Pour the vinaigrette over the pasta salad and toss gently until all ingredients are evenly coated.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.
- Serve the pasta salad chilled as a refreshing side dish for a summer BBQ or as a main dish for a light lunch. Garnish with additional chopped parsley if desired.