Description
A vibrant and tangy pasta salad made with sun-dried tomatoes, fresh vegetables, and a zesty dressing — perfect for picnics or light lunches.
Ingredients
Units
Scale
- 12 oz pasta (fusilli or penne)
- 1/2 cup sun-dried tomatoes (in oil), chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, sun-dried tomatoes, cherry tomatoes, black olives, red onion, feta cheese, and basil.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
- Pour the dressing over the pasta mixture and toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- For a vegan version, omit the feta or use a plant-based alternative.
- Add grilled chicken or chickpeas for extra protein.
- Can be made a day in advance; just stir well before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg