Description

A bright, tangy, no-cook pasta salad with a smoky vinegar-based dressing, crunchy veggies, and feta cheese. Perfect for summer gatherings and BBQs.

Ingredients

Scale

1 pound (450g) Rotini or Penne Pasta
1 medium Yellow Onion, finely diced (about 150g)
2 stalks Celery, diced
1 large Red Bell Pepper, diced
1 pint Cherry Tomatoes, halved
1/2 cup (120ml) Apple Cider Vinegar
1/3 cup (80ml) Extra Virgin Olive Oil
1 teaspoon Smoked Paprika
2 tablespoons Honey or Maple Syrup
1 tablespoon Dijon Mustard
3 cloves Garlic, minced
1 teaspoon Dried Oregano
1 cup Feta Cheese, crumbled
1/2 medium Red Onion, thinly sliced (optional)
1/2 cup Fresh Parsley or Cilantro, chopped
1 can Black Beans, drained (optional)
1 Avocado, diced (optional)

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook until al dente (8-10 minutes).
Drain pasta and rinse under cold water to stop cooking and cool it down. Set aside to cool completely.
In a small jar or bowl, whisk together apple cider vinegar, olive oil, smoked paprika, honey, Dijon mustard, minced garlic, and dried oregano until emulsified.
Chop celery, red bell pepper, and yellow onion into small bite-sized pieces. Halve cherry tomatoes and slice red onion thinly.
In a large salad bowl, combine cooled pasta, chopped veggies, and feta cheese.
Pour the dressing over the salad and toss thoroughly to coat everything.
Add fresh herbs (parsley or cilantro) and toss one more time.
Cover and refrigerate for at least 1 hour, preferably 2-4 hours, to allow flavors to meld.
Before serving, give the salad a good toss. Add a splash of olive oil or vinegar if it looks dry.

Notes

Do not skip the cold rinse on the pasta to prevent clumping. Taste the dressing before pouring as cold temperatures mute flavor. Feta is salty, so taste before adding extra salt. This salad can be made ahead and stored in the fridge for up to 4 days. Do not freeze.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 6
Sodium: 320
Fat: 12
Saturated Fat: 4
Carbohydrates: 38
Fiber: 3
Protein: 8

Keywords: pasta salad, BBQ side dish, no-cook recipe, summer salad, Labor Day, vegetarian, cold pasta salad, vinegar dressing