Description

Tuscan Pasta Salad is a vibrant and refreshing dish, perfect for any occasion. It combines colorful vegetables, hearty pasta, briny olives, creamy cheese, and a zesty dressing, all inspired by the bold flavors of Italy. It’s a flexible and delicious meal that can be served as a side or a main.

Ingredients

Scale

2 cups pasta (rotini, penne, or farfalle)
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup roasted red peppers, chopped
1 cup baby spinach or arugula
1/2 cup olives, pitted and sliced
1/2 cup feta, crumbled (or other cheese like goat cheese or Pecorino Romano)
1/2 cup grilled chicken, chickpeas, or white beans (optional protein)
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
1/4 teaspoon dried oregano or fresh basil

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Instructions

Cook the pasta in boiling salted water until al dente. Drain and rinse under cold water.
While the pasta cooks, chop the vegetables and prep the add-ins.
For the dressing, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, pepper, and oregano/basil.
In a large bowl, toss together the cooled pasta, veggies, cheese, and protein (if using).
Pour the dressing over the salad and toss to combine.
Chill for 20-30 minutes before serving for the best flavor.

Notes

Use gluten-free pasta for a gluten-free version.

You can add grilled chicken, chickpeas, or beans for extra protein.

This salad keeps well in the fridge for up to 3 days. If using greens like spinach, consume it sooner as they wilt quickly.

For a vegan option, substitute the cheese with a plant-based version and skip the meat.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Tossing/No-Cook
Cuisine: Italian