Description
A fresh and creamy pasta salad packed with crunchy vegetables, tangy feta cheese, and a smooth homemade dressing. Perfect as a quick side dish for picnics, barbecues, or weeknight dinners.
Ingredients
- 8 oz rotini pasta (about 2 cups)
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/2 cup red and yellow bell peppers, diced
- 1/2 cup red onion, finely chopped
- 1 cup feta cheese, cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Fresh basil, chopped (for garnish)
Instructions
1. Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package instructions, about 8–10 minutes.
2. Drain the pasta and rinse under cold water to stop the cooking and cool it down.
3. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, black olives, diced bell peppers, red onion, and feta cheese.
4. In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, garlic powder, dried oregano, salt, and black pepper until smooth.
5. Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend.
7. Before serving, give the salad a gentle stir and garnish with freshly chopped basil.
Notes
Rinsing the pasta with cold water prevents it from becoming mushy and helps cool it quickly.
For extra flavor, add chopped cucumber or a squeeze of fresh lemon juice.
The salad can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg