(The Best) Pasta Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful pasta salad with fresh vegetables, cheese, and zesty vinaigrette dressing. It's refreshing and customizable, making it perfect for potlucks or as a light lunch side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 Tablespoon lemon juice (fresh-squeezed preferred)
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar or honey
- 1 garlic clove pressed
- 1 teaspoon dried oregano
- ¾ teaspoon fine sea salt or table salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- ⅛ teaspoon crushed red pepper
- 2 Tablespoons grated parmesan cheese
- 12 oz uncooked rotini pasta (see note)
- 1 teaspoon olive oil
- 1 cup halved or quartered cherry tomatoes
- ½ red bell pepper, diced ((about ⅔ cup))
- ½ green bell pepper, diced ((about ⅔ cup))
- ½ cup diced red onion
- ½ cup feta cheese
- ¼ cup sliced or chopped pepperoncini peppers ((may substitute banana peppers))
- ½ cup thin-sliced, quartered cucumbers
- 2 Tablespoons chopped fresh parsley
At a glance
PER SERVING · TIME 23M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8m
- Sodium
- 485mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 85mg
- Calcium
- 85mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 485MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.