Summer Pasta Salad

This vibrant Summer Pasta Salad features tender rotini pasta tossed with crisp cherry tomatoes, cucumbers, tri-color bell peppers, creamy feta cheese, and a bright lemon basil vinaigrette that makes every bite refreshing and delicious. Perfect for picnics, potlucks, warm-weather entertaining, and meal prep, this colorful salad comes together in minutes and tastes even better the next day when all the flavors have melded together beautifully.

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Prep Time: 15

Cook Time: 20

Total Time: 45

Servings: servings

Author: Emily Carter

Ingredients

12 ounces dry rotini pasta about 4 cups cooked
1 tablespoon kosher salt for cooking the pasta
2 cups halved cherry tomatoes use ripe, fresh tomatoes
2 cups diced mini cucumbers Persian cucumbers work beautifully
1 cup diced red bell peppers
1 cup diced orange bell peppers
1 cup diced yellow bell peppers
1 cup crumbled feta cheese use quality feta for best flavor
1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice use fresh lemons, not bottled
2 tablespoons Dijon mustard adds depth to the dressing
2 tablespoons fresh minced basil or 1 tablespoon dried
1 tablespoon minced garlic about 3 cloves
1/2 teaspoon kosher salt for the dressing
1/2 teaspoon fresh cracked black pepper

Instructions

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