Instructions
- Cook fusilli pasta according to package directions. Drain and rinse with cold water to cool.
- In a large bowl, combine tomatoes, cucumber, bell peppers, red onion, olives, feta, basil, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, garlic, salt, and pepper.
- Add cooled pasta to the vegetables. Pour dressing over and gently toss to combine.
- Transfer to a serving dish and garnish with extra herbs, if desired.
Expert Tips
- Cook pasta al dente; it will soften slightly in the dressing.
- Customize veggies based on your preferences and what’s in season.
- For a creamier dressing, add a spoonful of Greek yogurt or mayo.
- Chill for at least an hour before serving for best flavor.
- If making ahead, add dressing just before serving to prevent sogginess.
Variations
- Substitute feta with goat cheese or mozzarella.
- Add grilled chicken, shrimp, or chickpeas for extra protein.
- For a vegan version, omit cheese or use a vegan alternative.
- Experiment with mint or dill for a unique flavor.
Serving Suggestions
Enjoy this salad as a light lunch or dinner. It also pairs well with:
- Grilled chicken or fish
- Crusty bread or breadsticks
- Chilled white wine or iced tea
FAQs
- Q: Can I make this salad in advance?
A: Yes! It tastes even better after chilling for a few hours or overnight. Just add the dressing before serving. - Q: Can I use a different type of pasta?
A: Yes! Penne or farfalle work well too. - Q: How long can I store leftovers?
A: Up to three days in an airtight container in the refrigerator.
Enjoy!
This layered spring pasta salad is a burst of fresh, flavorful goodness that’s sure to become a springtime favorite!
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