It’s simple to whip up right before the party and always the first to go. This salad is light, full of color, and refreshing, thanks to its tangy red-wine vinaigrette dressing.
Ingredients
- ½ pound uncooked rotini pasta
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced (½ teaspoon)
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- Salt and black pepper
- 1 pint grape or cherry tomatoes (about 1¼ cups), halved
- 1 cup diced cucumber
- ½ cup chopped red bell pepper
- ½ cup chopped red onion
- ½ cup sliced black olives (or one 2-ounce can)
- ½ cup crumbled feta cheese
- Chopped fresh parsley, for garnish (optional)
How to Make It
- Bring a large pot of water to a boil and cook the pasta according to the package directions.
- While the pasta is cooking, in a small bowl, whisk together the oil, vinegar, garlic, mustard, oregano, and salt and black pepper to taste. Set the dressing aside.
- Drain the pasta and run it under cool water to stop the cooking. Transfer the pasta to a large bowl and add the tomatoes, cucumber, bell pepper, onion, olives, and feta.
- Drizzle the dressing over the pasta and stir until evenly coated. Season with salt and pepper. Refrigerate for at least 30 minutes, or until ready to serve, to let the flavors marry. Serve garnished with fresh parsley, if desired.
