Method:
Cook the Pasta:
- Cook the pasta according to the package instructions until al dente.
- Drain the pasta well and rinse under cold water to stop the cooking process. This helps prevent the pasta from becoming mushy and also cools it down for the salad.
Prepare the Vegetables and Cheese:
- While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell peppers, finely chop the red onion, slice the black olives, and crumble the feta cheese. Chop the parsley if using.
Make the Dressing:
- In a small bowl or a jar with a lid, combine the olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, Dijon mustard, salt, and pepper.
- Whisk or shake vigorously until the dressing is well emulsified.
Assemble the Pasta Salad:
- In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, bell peppers, red onion, black olives, and crumbled feta cheese.
- Pour the prepared dressing over the pasta and vegetables, tossing gently to coat everything evenly with the dressing.
- If using chopped parsley, sprinkle it over the salad and toss again to distribute evenly.
Chill and Serve:
- Cover the bowl with plastic wrap or transfer the pasta salad to an airtight container.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
- Before serving, give the pasta salad a final toss and adjust seasoning if necessary.
Enjoy The Best Pasta Salad:
- Serve chilled as a side dish alongside grilled meats or as a refreshing main course on its own.
- Garnish with additional crumbled feta cheese or fresh parsley if desired.
