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Fresh Summer Pasta Salad

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A quick and easy pasta salad with a firm, crisp texture perfect for BBQs and summer gatherings. Combines fresh veggies, herbs, and a tangy vinaigrette for a refreshing and satisfying dish.

Ingredients

Scale
  • 12 ounces (340 g) fusilli or rotini pasta
  • 1 large cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ cup red onion, thinly sliced
  • ½ cup black olives, sliced
  • ½ cup feta cheese, crumbled (optional)
  • ¼ cup fresh basil leaves, roughly chopped
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon honey or maple syrup (optional)
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of fusilli or rotini and cook for 8–9 minutes until al dente — firm to the bite but not hard.
  2. Immediately drain the pasta in a colander and rinse under cold running water for about 30 seconds while tossing gently to stop the cooking process and cool the pasta.
  3. While the pasta cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, chop fresh basil, slice olives, and crumble the feta cheese if using.
  4. In a small bowl, whisk together ⅓ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, minced garlic, and honey (if using). Season with salt and freshly cracked black pepper to taste. Whisk until well combined and slightly thickened.
  5. In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, red onion, olives, and basil. Pour the dressing over and toss gently but thoroughly until evenly coated.
  6. Sprinkle the crumbled feta cheese over the top and toss lightly one last time, being gentle to keep cheese in chunks.
  7. Cover the salad and refrigerate for at least 30 minutes before serving to let flavors marry while maintaining crisp texture. Toss gently before serving.

Notes

Salt pasta water well to season pasta internally. Cook pasta al dente and rinse with cold water to stop cooking and maintain firm texture. Toss pasta with dressing while cool to prevent sticking. Use fresh, firm veggies and avoid overdressing to keep salad crisp. Refrigerate at least 30 minutes before serving for best flavor. Can substitute gluten-free pasta and dairy-free cheese for dietary needs.

Nutrition

Keywords: pasta salad, summer salad, BBQ side dish, fresh pasta salad, fusilli salad, rotini salad, crisp pasta salad, easy pasta salad

Find it online: https://gleamgulp.com/fresh-summer-pasta-salad-recipe-easy-crisp-texture-perfect-for-bbqs/