Chef Pisghetti's Perfectly Peppy Pasta Salad
A vibrant and refreshing pasta salad, perfect for a picnic in the park or a light lunch. This dish combines colorful vegetables, tender pasta, and a zesty dressing that will make your taste buds dance with delight.
Directions
- 1
Cook the rotini pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta; set aside.
- 2
While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and thinly slice the red onion.
- 3
In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and chopped fresh parsley.
- 4
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and dried oregano until emulsified.
- 5
Pour the dressing over the pasta and vegetables, tossing gently to ensure everything is evenly coated.
- 6
Season with salt and freshly ground black pepper to taste.
- 7
For best flavor, cover and refrigerate the pasta salad for at least 30 minutes before serving, allowing the flavors to meld.
- 8
Just before serving, gently toss again and sprinkle with crumbled feta cheese if desired.