Balsamic Pasta Salad
Enjoy a quick and colorful Balsamic Pasta Salad loaded with shell pasta, cherry tomatoes, cucumbers, bell peppers, olives, and feta, all tossed in a sweet and tangy balsamic vinaigrette. Ideal for warm-weather cookouts or easy meal prep.
Servings: 20 servings
Calories: 182kcal
Ingredients
- 16 ounce shell pasta
- 2 cups cherry tomatoes (halved)
- 1 cup yellow pepper (diced)
- ½ cup red onion (chopped)
- ½ cup black olives (halved)
- 1 cup cucumber (diced)
- 2 cups spinach (chopped)
- ¾ cup feta cheese
- 1 can artichoke hearts
Dressing
- ½ cup olive oil
- 7 tablespoons balsamic vinaigrette
- 1 ½ tsp Dijon mustard
Instructions
- Cook pasta to the directions on the package. Drain, rinse with cold water, and set aside.
- Chop and dice all the ingredients and place them in a large bowl. Pour the cooled and drained pasta over the top, and set aside.
- Add olive oil, balsamic vinaigrette, and dijon mustard in a small bowl. Mix until well blended. Pour over the top of the pasta and mix until all the ingredients are incorporated.
- Refrigerate for at least one hour before serving.
Notes
- For the best flavor, chill the pasta salad for at least an hour before serving—it gives the dressing time to soak in.
- Don’t skip rinsing the pasta—it cools it down quickly and stops the cooking process.
- Chop vegetables into bite-sized pieces so every forkful has a balanced mix.
- This salad keeps well in the fridge for up to 3 days, making it a great make-ahead side dish.
Nutrition
Calories: 182kcal | Carbohydrates: 20g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 218mg | Potassium: 136mg | Fiber: 1g | Sugar: 2g | Vitamin A: 411IU | Vitamin C: 18mg | Calcium: 42mg | Iron: 1mg