Ingredients
Dressing
- 1 cup mayonnaise
- 2 teaspoons Dijon mustard
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 3 teaspoons Italian seasoning
- 1 teaspoon salt, plus more for serving
- ½ teaspoon ground black pepper, plus more for serving
- 3 tablespoons freshly squeezed lemon juice (about 1½ lemons)
- 3 tablespoons apple cider vinegar or white wine vinegar
Salad
- 12 ounces rotini or fusilli pasta, cooked al dente (can substitute gluten-free pasta)
- 1 cup halved cherry or grape tomatoes (about 20-25 tomatoes)
- ½ cup finely diced shallot (about 1 large shallot)
- ½ cup sliced black olives
- 1 cup crumbled feta cheese (about 4 ounces)
- ¼ cup finely chopped parsley
Instructions
- Make the dressing: In a medium bowl, whisk together the mayonnaise, Dijon mustard, minced garlic, red pepper flakes, Italian seasoning, salt, black pepper, freshly squeezed lemon juice, and vinegar until fully combined and smooth.
- Combine salad ingredients: In a large bowl, add the cooked and cooled pasta, halved cherry tomatoes, diced shallot, sliced black olives, crumbled feta cheese, and chopped parsley. Mix gently to combine all ingredients evenly.
- Toss with dressing: Pour the dressing over the pasta mixture and toss thoroughly until every piece of pasta is evenly coated with the dressing and all ingredients are well incorporated.
- Season and chill: Taste the salad and adjust seasoning with additional salt and black pepper as desired. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour until just chilled to allow flavors to meld.
- Serve: Give the pasta salad a gentle toss before serving chilled. It pairs perfectly as a side dish or a light main course.
Notes
- This salad can be made a day ahead for more developed flavors.
- You can substitute gluten-free pasta to make it gluten-free.
- For a lighter version, substitute the mayonnaise with Greek yogurt.
- Add fresh herbs like basil or mint for added freshness.
- Adjust the amount of red pepper flakes to control the level of spiciness.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
