Rotini Pasta Salad

Total Time Prep/Total Time: 30 min.
Yield 16 servings
Test Kitchen Approved
This Greek rotini pasta salad packs a punch of flavor thanks to a homemade lemon vinaigrette, feta, tomatoes and red pepper. It will be the talk of the picnic table!

Ingredients

  • 4 cups veggie rotini or other spiral pasta (about 12 ounces)
  • VINAIGRETTE:
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons minced fresh oregano or 1 tablespoon dried oregano
  • SALAD:
  • 3 large tomatoes, seeded and chopped
  • 1 medium sweet red pepper, chopped
  • 1 small cucumber, seeded and chopped
  • 1 small zucchini, chopped
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup sliced pitted Greek olives, optional
  • 1 cup (4 ounces) crumbled feta cheese

Directions

  1. Cook pasta according to package directions. Drain; rinse with cold water and drain well.
  2. In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano.
  3. In a large bowl, combine pasta, vegetables and, if desired, olives. Add vinaigrette and cheese; toss to combine. Refrigerate, covered, until serving.

Nutrition Facts

3/4 cup (calculated without olives): 142 calories, 5g fat (1g saturated fat), 4mg cholesterol, 219mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat.

For a light meal, we toss rotini pasta with cucumber, zucchini and sweet peppers. Make this cucumber pasta salad into a main dish by adding grilled chicken. —Christine Schenher, Exeter, California
Recipe Creator

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