Vibrant Mediterranean Rotini Salad

Ingredients

- 12 oz Rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup grape tomatoes, halved
- 1 cucumber, diced
- 1 cup canned chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1 small red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/2 cup Greek yogurt
- 3 tbsp red wine vinegar
- Salt and pepper to taste

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil over high heat. Add the 12 oz of rotini pasta and cook according to the package directions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to cool the pasta quickly.

2. Prepare the Veggies: While the pasta is cooking, halve 1 cup each of cherry and grape tomatoes, dice a cucumber and a red bell pepper, slice 1 small red onion thinly, and pit and slice 1/2 cup of Kalamata olives.

3. Combine Ingredients: In a large bowl, combine the cooked and cooled rotini pasta, halved tomatoes, diced cucumber, chickpeas, diced red bell pepper, sliced olives, and sliced red onion.

4. Make the Dressing: In a small bowl, whisk together 1/2 cup Greek yogurt and 3 tablespoons red wine vinegar. Season with salt and pepper to taste.

5. Dress and Toss: Pour the dressing over the pasta salad mixture. Toss everything together to ensure all ingredients are coated evenly with the dressing.

6. Garnish: Finally, sprinkle the salad with 1/2 cup of crumbled feta cheese.

7. Chill: For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Total Time

PT40M
40 minutes

Type of Dish

Lunch

Keywords

Mediterranean pasta salad, rotini pasta, cold pasta salad, vegetarian lunch, healthy salad, Greek yogurt dressing, chickpea salad, lunch recipes, vibrant salads, stove-cooked pasta

Recipe Yield

Feeds 4 adults

Calories

Total: 900 calories for the entire dish

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