Sunshine Pasta Salad Recipe

This refreshing Sunshine Pasta Salad is made with rotini pasta, crisp bell peppers, cherry tomatoes, and a tangy Italian dressing. The result is a zesty, bright, and satisfying side dish that is bursting with fresh summer flavors. It’s the perfect cool complement for a backyard barbecue or a light summer lunch, serving 6 to 8 people.

Sunshine Pasta Salad Ingredients

For the Salad:

• 1 pound rotini pasta (rainbow or plain), cooked and cooled
• 1 cup chopped cucumber
• 1 cup cherry tomatoes, halved
• 1 yellow bell pepper, chopped
• 1/2 cup pitted black olives, sliced
• 1/2 cup red onion, thinly sliced
• 1/2 cup fresh parsley, chopped
• 4 ounces feta cheese, crumbled (optional)

For the Tangy Vinaigrette:

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon granulated sugar
• 1 clove garlic, minced
• Salt and black pepper to taste

How To Make Sunshine Pasta Salad

1. Cook and cool the pasta: Cook the rotini pasta according to package directions until it is al dente (tender but still firm to the bite). Drain the pasta immediately and rinse it thoroughly with cold water to stop the cooking process. Set the pasta aside to cool completely.
2. Chop the vegetables: While the pasta is cooling, chop all the fresh vegetables—the cucumber, tomatoes, bell pepper, olives, and red onion. Place all the chopped ingredients into a very large mixing bowl.
3. Whisk the vinaigrette: In a small bowl or jar, combine all the vinaigrette ingredients: olive oil, red wine vinegar, Dijon mustard, oregano, basil, sugar, and minced garlic. Whisk vigorously or shake the jar until the dressing is emulsified (well combined and slightly thickened). Season with salt and black pepper to your taste.
4. Combine and chill: Add the cooled pasta, the chopped vegetables, and the chopped fresh parsley to the large mixing bowl. Pour the vinaigrette over the top. Toss gently until all the ingredients are evenly coated with the dressing. Cover the bowl and refrigerate the pasta salad for at least 1 hour before serving. This allows the flavors to meld together fully.
5. Serve: Just before serving, stir in the crumbled feta cheese (if using). Give the salad a final toss and serve cold.

Recipe Tips

• Rinse the red onion: To reduce the harsh bite of the red onion, slice it, then place it in a bowl of cold water for about 10 minutes. Drain and pat dry before adding it to the salad.
• Cook pasta to al dente: Since the pasta will soak up the dressing, it’s crucial to cook it only until it is al dente. If you overcook it, the pasta will become mushy after chilling in the dressing.
• Make it ahead: This pasta salad tastes even better the next day! Making it 4-6 hours in advance allows the pasta to fully absorb the zesty flavor of the dressing.
• Taste and adjust the dressing: Before pouring the dressing over the salad, taste it. You can adjust the balance by adding more sugar for sweetness, more red wine vinegar for tanginess, or more herbs for depth of flavor.

What To Serve Sunshine Pasta Salad

This bright pasta salad is the perfect companion for grilled dishes. Serve it alongside smoky barbecue chicken, juicy grilled burgers, or savory grilled salmon. It also works well as a light lunch served with a side of hummus and pita bread or alongside a hearty deli sandwich.

How To Store Sunshine Pasta Salad Leftovers

• Refrigerate: Store leftover pasta salad in an airtight container in the refrigerator for up to 4 days. Before serving leftovers, you may want to add an extra splash of olive oil or red wine vinegar, as the pasta tends to absorb the dressing while it sits.
• Freeze: Freezing is not recommended for pasta salads, as the fresh vegetables and the texture of the pasta will become soggy and undesirable upon thawing.

Sunshine Pasta Salad Nutrition Facts

• Calories: 320 kcal
• Total Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 5mg
• Sodium: 350mg
• Total Carbohydrate: 38g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 8g

Frequently Asked Questions

• Can I use a different kind of pasta? Yes, you can. Any short, sturdy pasta shape will work well, as they hold the dressing and other ingredients nicely. Good alternatives include farfalle (bow ties), penne, or fusilli.
• How do I keep the pasta from sticking after I cook it? Rinsing the cooked pasta immediately and thoroughly with cold water is the key. This washes away the starch and rapidly lowers the temperature, preventing the noodles from sticking together.
• Is it better to add the feta cheese now or later? It is always better to add the feta cheese right before serving. Adding it too early can cause the cheese to break down, absorb too much dressing, and lose its distinct shape and fresh texture.

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• Super Spicy Mac And Cheese Recipe
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