Description
This fresh summer pasta salad is light, tangy, and packed with flavor! It’s made with juicy tomatoes, crisp cucumbers, briny olives, and creamy feta all tossed in a zesty Dijon champagne vinaigrette.
Ingredients
Units
Scale
Pasta salad ingredients:
- 1/2 lb. uncooked fusilli pasta or other short pasta (use gluten free pasta to make it GF)
- 1/2 pint (about 1 cup) cherry tomatoes, halved
- 3/4 cup sliced black olives
- 1/2 cup thinly sliced cucumber
- 2 tbsp minced shallot
- 1/3 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped (optional)
- 3/4 cup crumbled feta cheese (use vegan feta to keep this vegan)
Dressing ingredients:
- 3 tbsp champagne vinegar
- 1/3 cup olive oil
- 3/4 tsp garlic powder or 1 garlic clove grated
- 1 1/4 tsp Dijon mustard
- 1 tsp Italian seasoning
- 3/4 tsp fine sea salt + more to taste
- 1/4 tsp ground black pepper
Instructions
- Cook pasta: cook pasta according to package directions. Drain well and transfer to a large bowl. Toss pasta with a little olive oil so it doesn’t stick together. Set aside and allow to cool to room temp.
- Make the dressing: in a small bowl, whisk together the vinegar, Dijon mustard, garlic powder, Italian seasoning, salt & pepper. The whisk in the olive oil. Taste and add more salt & pepper if needed.
- Combine everything: to the large bowl with the pasta, add cherry tomatoes, olives, cucumber, shallot, parsley, basil (if using), and feta cheese. Pour in the dressing and toss to coat. Taste and season with more salt & pepper if needed.