Description
A bright, zesty, and creamy no-cook pasta salad that requires zero stove time. Perfect for summer gatherings, this dish balances simplicity with serious flavor using a light olive oil and vinegar emulsion.
Ingredients
Scale
- 12 ounces (340 grams) dry short pasta (rotini, penne, or farfalle)
- 1/3 cup (80 ml) extra virgin olive oil
- 3 tablespoons (45 ml) red wine vinegar
- 1 teaspoon (5 grams) Dijon mustard
- 1/2 cup (15 grams) fresh basil, chopped
- 1/4 cup (7 grams) fresh parsley, chopped
- 1 cup (150 grams) cherry tomatoes, halved
- 1/2 cup (70 grams) red onion, finely diced
- 1/2 cup (75 grams) crumbled feta cheese
- 1/2 teaspoon sea salt (plus more to taste)
- Black pepper to taste
Instructions
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, sea salt, and black pepper until emulsified and slightly thickened. Taste and adjust seasoning.
- Wash and dry cherry tomatoes, then halve them. Finely dice the red onion. If the onion is too strong, soak it in ice water for 10 minutes, then drain and pat dry. Chop the fresh basil and parsley.
- If using pre-cooked pasta, rinse under cold water to cool completely and drain well. If using dry pasta, boil according to package directions, drain, and let cool slightly (slightly warm pasta absorbs dressing better).
- In a large mixing bowl, add the pasta. Pour the dressing over the pasta and toss gently to coat.
- Add the halved tomatoes, drained red onion, and crumbled feta cheese to the pasta. Gently fold everything together, being careful not to crush the tomatoes.
- Fold in the chopped fresh basil and parsley. Toss one last time to distribute the herbs evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
For best flavor, chill the salad for at least 30 minutes before serving. The pasta will absorb dressing over time, so add a splash of olive oil or vinegar if it seems dry after storage. Do not freeze, as vegetables will become mushy. Can be stored in the refrigerator for up to 3 days. If using pre-cooked pasta, microwave for 30 seconds to take the chill off before adding dressing for better absorption.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 2
- Protein: 8
Keywords: no-cook pasta salad, summer side dish, potluck recipe, vegetarian pasta salad, quick salad, olive oil dressing, feta cheese salad