Whole Wheat Pasta Salad
This 15 minute Whole Wheat Pasta Salad is so fresh, light and filled with Mediterranean flavors. Packed with flavor, zest and tossed in a lemony vinaigrette dressing. This makes a perfect side dish for any occasion, especially during the summer!
Servings: 8 servings
Ingredients
Pasta Salad
- 1 pound whole wheat pasta I use rotini (the curly kind)
- 1 green bell pepper seeds removed, diced
- 1 small red onion thinly sliced
- 1/2 cup kalamata olives pitted and sliced
- 1 6 ounce container crumbled feta cheese
- 1 cup cherry or grape tomatoes quartered or sliced in half
- 1 English cucumber or 3 mini cucumbers cut in half slices
Lemon Vinaigrette Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar you can also use balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 2 teaspoons honey
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of water to a boil and season with salt. Once the water starts to boil, add pasta and cook according to its boxed directions. Once pasta is cooked, drain and let cool.
- In the meantime add all of the dressing ingredients to a large bowl. Whisk together until well combined.
- Add in the cooled pasta and the remaining pasta salad ingredients. Stir from the bottom to get all of the dressing incorporated into the pasta salad. Top with more feta cheese crumbles (optional). Let sit in the refrigerator until ready to serve. Best when enjoyed cold but you can serve this right away as well. Enjoy!