Tuscan Pasta Salad
This Tuscan pasta salad is fresh, hearty, and full of Mediterranean flavor. A quick and easy dish perfect for summer gatherings or make-ahead lunches.
Equipment
- Large mixing bowl
- Whisk for the vinaigrette
Ingredients
- 12 oz rotini pasta gluten-free if needed
- ½ cup sun-dried tomatoes chopped (oil-packed preferred)
- 1 cup cherry tomatoes halved
- 1 cup fresh spinach roughly chopped
- ½ cup black or Kalamata olives sliced
- ¼ cup red onion thinly sliced
- ½ cup crumbled feta cheese optional, for creaminess
- ¼ cup grated Parmesan cheese
For the Dressing:
- ⅓ cup extra-virgin olive oil
- 3 tbsp Apple Cider Vinegar
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and black pepper to taste
Instructions
Step 1: Cook the pasta
- Start by boiling the pasta in a large pot of salted water until al dente. Follow the package instructions for timing, usually about 8–10 minutes.
- Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. This also cools it down, so it’s ready to mix with the other ingredients.
Step 2: Prep the fresh ingredients
- While the pasta cooks, prepare the vegetables. Chop the sun-dried tomatoes, halve the cherry tomatoes, slice the olives and red onion, and roughly chop the spinach. Set everything aside, ready to toss together.
Step 3: Make the vinaigrette
- In a small bowl, whisk together the olive oil, Apple Cider Vinegar, Dijon mustard, Italian seasoning, garlic powder, and a pinch of salt and pepper. This zesty vinaigrette ties all the flavors together beautifully.
Step 4: Combine the salad
- In a large mixing bowl, combine the cooked pasta, sun-dried tomatoes, cherry tomatoes, spinach, olives, and red onion. Pour the vinaigrette over the top and toss everything together until well coated.
Step 5: Add the finishing touches
- Sprinkle the crumbled feta cheese and grated Parmesan over the salad. Gently toss again to distribute the cheese evenly. Taste and adjust the seasoning with additional salt and pepper if needed.
Step 6: Chill and serve
- For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together. Serve it cold and enjoy the refreshing, bold flavors!