A versatile and delicious pasta salad that combines a medley of vibrant ingredients, offering a symphony of flavors and textures. Perfect for any occasion, this pasta salad is easy to prepare and sure to impress.
Ingredients
Scale:
12 oz rotini pasta (or gluten-free pasta)
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, chopped
1/2 cup red onion, thinly sliced
1/2 cup black olives, sliced
1 cup fresh spinach leaves
2 cups grilled chicken, diced (optional)
1 cup chickpeas, rinsed and drained
1/2 cup feta cheese, crumbled
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/3 cup extra-virgin olive oil
3 tbsp red wine vinegar
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tsp dried oregano
Salt and pepper to taste
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water.
Prepare the vegetables: While the pasta cools, chop the cherry tomatoes, cucumber, red bell pepper, and red onion. Ensure that the vegetables are cut uniformly for even mixing.
Mix the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper. Whisk until emulsified.
Combine ingredients: In a large mixing bowl, combine the cooled pasta, vegetables, olives, and protein of your choice. Add the feta cheese, fresh basil, and parsley. Pour the dressing over the salad and toss gently.
Chill and serve: Cover the bowl with plastic wrap and chill in the refrigerator for at least one hour. Before serving, taste and adjust seasoning if necessary.
