Ingredients
Scale
- 8 oz rotini pasta (Barilla Protein+ preferred)
- 1 red bell pepper, diced
- 1 English cucumber, quartered and sliced 1/4-inch thick
- 1.5 cups broccoli, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 tsp dried oregano
- 2.5 oz feta cheese
- 2.25 oz black olives, sliced
- 1/3 cup olive oil
- 5 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Dice red bell pepper, slice cucumber, halve cherry tomatoes, mince red onion, chop parsley and basil.
- Whisk garlic, olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make vinaigrette. Let sit 1 minute.
- Cook rotini pasta until al dente, drain, rinse with cold water, and dry briefly on paper towels.
- In a large bowl, combine cooled pasta, prepared vegetables, herbs, feta, olives, and oregano.
- Pour vinaigrette over salad and toss gently to coat evenly. Adjust seasoning as needed.
Notes
- Use protein-enriched pasta for higher protein content.
- Prepare vegetables ahead of time to speed up assembly.
- Taste and adjust seasoning after tossing with vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Stovetop
- Cuisine: Mediterranean