Description

This vibrant Summer Pasta Salad combines perfectly cooked Rotini pasta with a colorful array of fresh cherry tomatoes, mini cucumbers, and multi-colored bell peppers. Tossed in a zesty lemon-Dijon dressing with fresh basil and topped with crumbled feta cheese, it’s a refreshing and flavorful dish ideal for warm-weather meals, potlucks, or quick weeknight dinners.

Ingredients

Scale

For the Pasta Salad:

12 ounces (4 cups) dry Rotini pasta
1 tablespoon kosher salt (for pasta water)
2 cups halved cherry tomatoes
2 cups diced mini cucumbers
1 cup diced red bell peppers
1 cup diced orange bell peppers
1 cup diced yellow bell peppers
1 cup crumbled feta cheese

For the Dressing:

½ cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons Dijon mustard
2 tablespoons fresh minced basil
1 tablespoon minced garlic
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper

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Instructions

Boil the Pasta: Fill a 5 to 6-quart stockpot about two-thirds full with water and bring it to a rolling boil over medium-high heat. Add the Rotini pasta along with 1 tablespoon of kosher salt to the boiling water.
Cook Pasta According to Package Instructions: Cook the pasta until al dente, following the package directions generally around 8-10 minutes depending on the brand.
Drain and Cool Pasta: Drain the cooked pasta in a colander and rinse it thoroughly with cold water to stop the cooking process. Shake the colander to ensure the pasta is well-drained and cool to the touch.
Combine Fresh Vegetables and Pasta: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, diced mini cucumbers, and the diced red, orange, and yellow bell peppers. Stir gently to combine the ingredients evenly.
Add Feta Cheese: Sprinkle the crumbled feta cheese over the top of the pasta and vegetables without stirring it in yet to avoid breaking down the cheese texture.
Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced basil, minced garlic, kosher salt, and freshly cracked black pepper until the dressing is emulsified and smooth.
Toss the Salad with Dressing: Pour the prepared dressing over the pasta salad and gently toss everything together to coat all the ingredients evenly while maintaining the integrity of the feta cheese.
Serve or Store: Serve the pasta salad immediately for the freshest flavor or cover and refrigerate to chill and serve later. The salad keeps well in the refrigerator for up to 2 days.

Notes

For best flavor, use fresh vegetables and freshly squeezed lemon juice.
Rinsing the pasta stops overcooking and helps cool it for a crisp texture in the salad.
The salad can be refrigerated for up to 2 days but is best enjoyed fresh.
Feel free to substitute feta with goat cheese for a creamier texture.
Adding a handful of chopped olives or fresh herbs like mint can enhance the flavor profile.