Make Ahead Pasta Salad
A fresh and flavorful make ahead pasta salad that’s perfect for picnics, potlucks, or meal prep. This pasta salad combines colorful vegetables, a tangy vinaigrette, and tender pasta for a delicious and easy dish that tastes even better after chilling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
12 ounces rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup black olives, sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes.
Drain the pasta and rinse under cold water to stop the cooking process. Drain well and transfer to a large mixing bowl.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, salt, and black pepper until well combined to make the dressing.
Add the cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, black olives, and chopped parsley to the bowl with the pasta.
Pour the dressing over the pasta and vegetables. Toss gently until all ingredients are evenly coated.
Fold in the crumbled feta cheese carefully to avoid breaking it up too much.
Cover the pasta salad with plastic wrap and refrigerate for at least 2 hours or overnight to allow flavors to meld.
Before serving, toss the pasta salad gently once more and adjust seasoning with additional salt and pepper if desired.