This vibrant and delicious pasta salad features the Fresh Press Farms Classic Olive Oil, which lends a rich and fruity flavor to the dressing and enhances the overall taste of the salad. The combination of fresh vegetables, herbs, and tangy dressing creates a light and satisfying dish, perfect for enjoying on warm summer days. Feel free to customize the salad by adding other favorite vegetables or herbs of your choice.
- 8 oz fusilli pasta (or any pasta shape of your choice)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1 bell pepper, diced (any color you prefer)
- 1/4 cup red onion, thinly sliced
- 1/4 cup sliced black olives
- 1/4 cup crumbled feta cheese (optional)
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh parsley
For the dressing:
- 1/4 cup Fresh Press Farms Classic Olive Oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, black olives, feta cheese (if using), basil, and parsley. Toss gently to combine.
- In a separate small bowl, whisk together the Fresh Press Farms Classic Olive Oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and black pepper until well combined.
- Add the cooked pasta to the bowl of vegetables and pour the dressing over the top. Toss everything together until the pasta and vegetables are evenly coated with the dressing.
- Cover the pasta salad and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the pasta salad a gentle toss and taste for seasoning, adding more salt and pepper if desired.
- Serve chilled and enjoy as a refreshing start-of-summer pasta salad!