Easy Pasta Salad Recipe Colorful Flavorful And Perfect For Any Occasion

This easy pasta salad recipe is a symphony of colors and flavors, perfect for any occasion.

Combining al dente bow tie pasta with a medley of crunchy vegetables, tangy feta cheese, and savory Kalamata olives, all tied together with a zesty dressing, this salad is sure to be a crowd-pleaser.

Ingredients

• 8 oz bow tie pasta
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1 small red onion, thinly sliced
• 1 small cucumber, peeled, seeded, and sliced
• 1 cup cherry tomatoes, halved
• 1 cup Kalamata olives, pitted
• 1 cup crumbled feta cheese
• 1/2 cup red wine vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped (optional for garnish)

Instructions

Cook the bow tie pasta according to the package instructions until al dente, then drain and set aside to cool. In a large bowl, combine the diced red, yellow, and orange bell peppers, thinly sliced red onion, sliced cucumber, and halved cherry tomatoes.

In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, and dried oregano.

Add the cooked pasta to the bowl with the vegetables and toss to combine. Drizzle the dressing over the pasta mixture and toss until everything is well coated.

Stir in the crumbled feta cheese and chopped olives.

Season with salt and pepper to taste. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Just before serving, garnish with chopped fresh parsley if desired.

Serve chilled and enjoy!

Notes

This recipe makes 7 generous servings, perfect for a crowd or leftovers for the week.

Feel free to customize the veggies to your liking, but the colorful bell peppers add a stunning pop of color to this salad.

Red wine vinegar gives this dressing a tangy kick, but you can substitute with another vinegar of your choice.

If you prefer a lighter vinaigrette, start with 1 tablespoon olive oil and adjust to taste.

Feta cheese can be swapped with goat cheese or even Parmesan for a different flavor profile.

This salad is best made ahead, allowing the flavors to meld together beautifully.

Just give it a good stir before serving.

Refrigerate for up to 3 days, but it’s best consumed within 24 hours for optimal freshness.

Add some protein like grilled chicken or salami to make this salad more substantial.

Experiment with other herbs like basil or dill for a fresh twist on the flavors.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 7g
• Cholesterol: 20mg
• Sodium: 450mg
• Total Carbohydrates: 34g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 18g