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Colorful Easter Pasta Salad with vegetables and dressing

Easter Pasta Salad

A vibrant and easy pasta salad perfect for spring gatherings, filled with cheerful colors and fresh flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces rotini pasta or any pasta of your choice
  • 1 cup cherry tomatoes, halved
  • 1 cup sweet corn, canned or frozen
  • 1 cup diced cucumbers
  • 1/2 cup red onion, finely chopped
  • 1 cup crumbled feta cheese optional
  • 1/2 cup black olives, sliced optional but highly recommended
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • Fresh parsley or basil for garnish

Method
 

Cooking Pasta
  1. Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente.
Preparing Vegetables
  1. While the pasta cooks, chop up your vegetables and olives.
Making Dressing
  1. In a bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
Combining Ingredients
  1. Once the pasta is cooked, drain it and rinse under cold water to stop the cooking process. In a large bowl, combine the pasta, chopped vegetables, olives, and feta cheese.
  2. Pour the dressing over the top and mix gently until all the flavors meld beautifully together.
Chilling Salad
  1. Let the salad chill in the fridge for at least 30 minutes to allow the flavors to blend. When you’re ready to serve, garnish with fresh herbs.

Notes

This pasta salad can be customized with seasonal vegetables. It can also be made ahead of time, and tastes even better the next day.