Description
Herby Spring Pasta Salad is a fresh and vibrant dish perfect for a light lunch or picnic. This colorful salad features cooked pasta tossed with cherry tomatoes, cucumber, red bell pepper, and a medley of fresh herbs including parsley, basil, and dill. It’s dressed with a tangy vinaigrette made from olive oil, red wine vinegar, lemon juice, and Dijon mustard, then topped with optional crumbled feta cheese for a creamy touch. Chill before serving for flavors to blend beautifully.
Ingredients
Scale
Pasta Salad
- 4 cups cooked pasta (such as rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup sliced red bell pepper
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh dill
Dressing
- 1/3 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Topping (Optional)
- 1/4 cup crumbled feta cheese
Instructions
- Combine the Salad Ingredients: In a large bowl, add the cooked pasta, halved cherry tomatoes, diced cucumber, sliced red bell pepper, thinly sliced red onion, chopped parsley, basil, and dill. Toss gently to distribute all the ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, black pepper, and garlic powder until the mixture is smooth and emulsified.
- Toss Salad with Dressing: Pour the prepared dressing over the pasta and vegetable mixture. Gently toss everything together until all ingredients are coated evenly with the dressing.
- Add Optional Cheese: Sprinkle crumbled feta cheese on top of the salad if using, adding a creamy and tangy flavor to complement the fresh herbs and vegetables.
- Chill Before Serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld well, then serve chilled for best taste.
Notes
- For extra crunch, add toasted pine nuts or sunflower seeds.
- You can swap red wine vinegar for balsamic vinegar for a slightly sweeter flavor.
- This salad can be made a day ahead and stored in the refrigerator.
