Classic Italian Pasta Salad with Tangy Vinaigrette

This classic Italian Pasta Salad is a delightful dish perfect for picnics, barbecues, or as a flavorful side for any meal. Packed with colorful veggies, hearty pasta, and a tangy vinaigrette, this recipe is not only delicious but also easy to prepare. The combination of textures and flavors makes it a crowd-pleaser and a refreshing addition to your table.

Ingredients

12 ounces rotini pasta (or any pasta of your choice)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers, diced (a mix of red, yellow, and green)
1/2 cup red onion, finely chopped
1 cup black olives, sliced
1/2 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped

For the tangy vinaigrette:

1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
Salt and black pepper to taste

Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
Prepare the Vegetables:
While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell peppers, finely chop the red onion, and slice the black olives.
Make the Vinaigrette:
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined.
Combine Ingredients:
In a large mixing bowl, combine the cooked and cooled pasta with the prepared vegetables, feta cheese, and chopped parsley.
Dress the Salad:
Pour the tangy vinaigrette over the pasta salad and toss to coat everything evenly. Adjust seasoning with additional salt and pepper, if necessary.
Chill:
Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.