Description
A refreshing pasta salad featuring rotini, crisp cucumbers, juicy cherry tomatoes, and a sweet balsamic dressing, perfect for summer gatherings.
Ingredients
- 8 oz rotini or fusilli pasta
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely diced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
- Fresh basil for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions (usually 8–12 minutes).
- Drain the pasta and run briefly under cold water to stop cooking. Shake off excess water and set aside to cool.
- Place cucumbers, cherry tomatoes, feta, and red onion in a large mixing bowl.
- Whisk together balsamic vinegar and honey. Slowly drizzle in the olive oil while whisking to form a smooth dressing. Season with salt and pepper.
- Add the cooled pasta to the bowl with vegetables. Pour the dressing over everything. Toss gently to coat evenly.
- Taste and adjust seasoning with more salt, pepper, or a splash of vinegar if needed.
- Garnish with chopped fresh basil if using. Serve chilled or at room temperature.
Notes
For a vegan option, replace honey with maple syrup and use a dairy-free feta or omit cheese. Adjust cooking time for different pasta types.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean