Colorful Pasta Salad

1. Cook pasta:

Bring a pot of salted water to a boil and cook pasta according to package directions until al dente.
Drain and rinse under cold water to stop the cooking and cool the pasta.
2. Make dressing:
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, pepper and oregano until well combined.
3. Assemble salad:
In a large bowl, toss cooked pasta, tomatoes, cucumber, bell peppers, red onion, olives, carrots and corn.
Pour dressing over salad and toss until evenly coated.
Gently stir in feta cheese and parsley.
4. Chill and Serve:
Let salad sit in refrigerator for at least 30 minutes to allow flavors to blend.
Serve cold, garnished with additional parsley or cheese if desired.
Tips for Success
Use a variety of colorful vegetables for a visually appealing and nutrient-dense salad.
Cook pasta al dente so it holds its shape and doesn’t get soggy.
Let salad sit for at least 30 minutes before serving for best flavor.
Double the dressing if you prefer a more flavorful, well-coated salad.
Recommendations
Serve as a side dish for grilled meats or as a stand-alone meal with added protein.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a creamier salad, add a little Greek yogurt or avocado.
Nutritional information (per serving, approximately)
Calories: 320
Carbohydrates: 40g
Protein: 8g
Fat: 14g
Fiber: 5g
Sugars: 6g
This colorful pasta salad is light, refreshing and full of flavor, perfect for any occasion!