Pasta Vegetable Salad Recipe
This colourful Pasta Vegetable Salad combines tender rotini pasta, crisp vegetables, creamy feta, and fresh parsley with a tangy red wine vinegar dressing. It’s fresh, flavourful, and easy to prepare, making it perfect for picnics, BBQs, family lunches, and make-ahead meals.
Equipment
- 1 Large Saucepan:
- 1 Large Mixing Bowl
- 1 Medium mixing bowl
- 1 Sharp Kitchen Knife
- 1 Chopping Board
- 1 Large Serving Spoon
- 1 Colander:
Ingredients
- 450 g rotini or fusilli pasta
- 1 red bell pepper - diced
- 1 green bell pepper - diced
- 1 medium cucumber - diced
- 1 cup diced celery
- 300 g cherry tomatoes - halved
- ½ medium red onion - finely diced
- 1 large handful fresh parsley - chopped
- 225 g feta cheese - diced or crumbled
- 120 ml olive oil
- 120 ml red wine vinegar
- 1½ teaspoons Dijon mustard
- 1 teaspoon maple syrup
- 1 teaspoon dried oregano
- 2 garlic cloves - minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon extra olive oil - optional
Instructions
Step 1: Cook The Pasta
- Bring a large saucepan of salted water to a rolling boil.
- Add the rotini or fusilli and cook according to the packet instructions until al dente, usually 8–10 minutes.
- Drain thoroughly in a colander.
- Rinse under cold water to stop the cooking process and cool the pasta quickly.
- Allow it to drain well before assembling the salad.
Step 2: Prepare The Vegetables
- Dice the red and green bell peppers, cucumber, celery and red onion into small, even pieces.
- Halve the cherry tomatoes.
- Finely chop the fresh parsley.
- Keep the pieces relatively uniform so they distribute evenly throughout the salad.
Step 3: Make The Dressing
- Add the olive oil, red wine vinegar, Dijon mustard, maple syrup, dried oregano, minced garlic, salt and black pepper to a medium mixing bowl.
- Whisk vigorously until well combined and glossy.
- Taste and adjust the acidity, sweetness or seasoning if needed.
Step 4: Combine The Main Ingredients
- Place the cooled pasta in a large mixing bowl.
- Add the red and green peppers, cucumber, celery, tomatoes, red onion and parsley.
- Pour over most of the dressing.
- Gently fold everything together using a large serving spoon.
Step 5: Add The Feta
- Add the feta cheese to the salad.
- Gently fold it through, keeping some pieces intact.
- Taste and adjust with additional dressing, salt or black pepper as needed.
Step 6: Chill And Serve
- Cover the Pasta Vegetable Salad and refrigerate for at least 30 minutes.
- Allowing it to rest gives the pasta time to absorb the dressing and allows the flavours to mingle.
- Before serving, gently stir the salad.
- If it appears dry after chilling, add a small splash of olive oil and red wine vinegar and fold through gently.
Notes
- 🍝 Cook Pasta Al Dente: Cook the rotini until tender but still slightly firm so it holds its shape and texture in the salad.
- 🥒 Use Fresh Vegetables: Choose crisp cucumber, firm peppers, juicy tomatoes, and fresh celery for the best crunch and colour.
- 🧂 Season As You Go: Taste the dressing and finished salad before serving, adjusting the salt, pepper or vinegar to your preference.
- 🥣 Dress While Cool: Allow the cooked pasta to cool before combining it with the vegetables and dressing to prevent the fresh ingredients from becoming limp.
- 🧀 Add Feta Gently: Fold the feta through the salad carefully to keep the cheese pieces intact.
- 🍷 Balance the Dressing: The red wine vinegar provides tanginess, while olive oil and maple syrup help create a balanced flavour.
- ❄️ Chill Before Serving: Refrigerate the Pasta Vegetable Salad for about 30 minutes before serving to allow the flavours to mingle.
- 🥗 Refresh Leftovers: If the salad becomes dry after refrigeration, toss it with a small splash of olive oil and red wine vinegar before serving.