Legendary Pasta Salad
A delightful pasta salad featuring bright cherry tomatoes, crisp cucumbers, bell peppers, and tangy feta, all tossed in a simple beef broth vinaigrette.
Ingredients
Pasta and Vegetables
- 1 pound pasta (short shapes like rotini, penne, or farfalle)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced (English or Persian cucumber preferred)
- 1 bell pepper, diced (any color)
- 1/2 cup red onion, diced (soak briefly if you want milder onion)
- 1/4 cup fresh parsley, chopped (substitute basil or dill for a different note)
Dressings and Seasonings
- 1/2 cup feta cheese, crumbled (goat cheese or shredded Parmesan are fine swaps)
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water until cool, or toss with a tablespoon of olive oil while warm to prevent sticking.
- In a large bowl, combine the cooled pasta with halved cherry tomatoes, diced cucumber, diced bell pepper, diced red onion, and chopped parsley.
- Add the crumbled feta to the bowl and gently fold it through the pasta and vegetables.
Dressing and Serving
- In a small bowl, whisk together the olive oil, apple cider vinegar, a pinch of salt, and several grinds of black pepper until emulsified. Taste and adjust seasoning.
- Pour the dressing over the pasta salad and toss until everything is evenly coated. Serve chilled or at room temperature.
Notes
For a creamier dressing, stir one tablespoon of Greek yogurt into the vinaigrette. For a heartier salad, add cooked chicken, tuna, or chickpeas.