“Indulge in the vibrant flavors of spring with our Springtime Pasta Salad recipe. Featuring fusilli pasta tossed with fresh cherry tomatoes, crisp cucumbers, bell peppers, and zesty black olives, all dressed in a delightful balsamic vinaigrette. This refreshing dish is perfect for picnics, potlucks, or as a light meal any time of the year.”Thank you for reading this post, don’t forget to subscribe!
☆Ingredients:
1 cup bell peppers (red, yellow, or orange), diced
1/2 cup black olives, sliced
8 ounces fusilli pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup fresh basil leaves, chopped
1/4 cup crumbled feta cheese (optional)
Salt and black pepper to taste
For the Dressing:
1 clove garlic, minced
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
Salt and black pepper to taste
☆Instructions:
Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water. Let it cool completely.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, black olives, red onion, and chopped basil leaves.
In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey, salt, and black pepper to make the dressing.
Pour the dressing over the pasta salad and toss gently until well combined.
If desired, sprinkle crumbled feta cheese over the salad.
Chill the pasta salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Enjoy
