California Pasta Salad
A vibrant and healthy pasta salad combining colorful vegetables and rotini pasta, dressed in a light vinaigrette.
Ingredients
Pasta and Vegetables
- 8 ounces rotini pasta Cooked to al dente
- 1 cup cherry tomatoes, halved Ensure their sweetness is exposed
- 1 cup cucumber, diced Diced into bite-sized pieces
- 1/2 cup bell pepper, diced
- 1/2 cup red onion, finely chopped Chopped for even distribution
- 1/4 cup black olives, sliced If whole, slice them before mixing
- 1/4 cup feta cheese, crumbled Adds creamy texture
Dressing
- 1/4 cup olive oil Light and flavorful
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- to taste Salt and pepper Adjust according to preference
Instructions
Prepare Pasta
- Cook the rotini pasta according to package instructions until al dente, then drain and let it cool.
Prepare Vegetables
- While the pasta cools, slice the cherry tomatoes, dice the cucumber, bell pepper, and red onion, and slice the black olives.
- Crumble the feta cheese.
Mix Ingredients
- In a large mixing bowl, combine the cooled rotini, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and feta cheese.
Prepare Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and season with salt and pepper.
- Pour the dressing over the pasta and vegetables in the large bowl.
Toss and Chill
- Toss everything gently until well combined and evenly coated with the dressing.
- Cover and refrigerate for at least 30 minutes before serving.
Serve
- Serve chilled and enjoy the refreshing taste.
Notes
This pasta salad can be customized with added proteins like grilled chicken or different vegetables. Leftovers are great for a few days when stored properly.