Best Potluck Pasta Salad
User Reviews
5
Best Potluck Pasta Salad
Description
The salad begins by boiling pasta to just al dente, then draining and tossing it with olive oil to prevent sticking as it cools. Freshly prepared vegetables including halved cherry tomatoes, diced cucumber, and sliced red onion are combined with jarred capers and crumbled feta cheese in a large bowl. The dressing is made by whisking together red wine vinegar, lemon juice, minced garlic, sugar, Dijon mustard, fresh and dried oregano, fresh parsley, and seasoning, followed by slowly incorporating extra-virgin olive oil for an emulsified dressing.
This dressing is poured over the pasta and vegetables, then tossed together thoroughly. The salad is refrigerated for several hours or up to two days, allowing the flavors to meld and the pasta to absorb the dressing. It is served cold or at room temperature, making it a suitable dish for gatherings or potlucks.
For prepping ahead, extra dressing can be made and reserved so that a portion can be tossed with the pasta just before serving to refresh the flavors and moisture balance.
Ingredients
PASTA SALAD
- 1 short-cut pasta but rotini or penne work as well), 16oz, uncooked, e.g. farfalle
- 2/3 cup onion sliced, red
- 1 pint cherry tomatoes halved (regular cherry or grape tomatoes work as well, heirloom variety
- 1 cup cucumber diced
- 1/4 cup capers jarred, pickled
- 1 cup feta cheese crumbled
HOMEMADE DRESSING
- 1/2 cup red wine vinegar
- 2 1/2 tsp lemon juice freshly squeezed if possible
- 2 1/2 tsp garlic minced
- 1 1/2 tsp granulated sugar
- 1 tsp Dijon mustard
- 1 tsp oregano dried
- 1 tsp oregano fresh, minced
- 2 tsp parsley fresh, minced
- 3/4 cup extra-virgin olive oil
- salt to taste
- black pepper to taste
Instructions
- Fill a large stockpot with water and bring to a boil over HIGH heat. Salt the water with about a tablespoon of salt. Add pasta and cook until just al dente (according to package instructions).
- Drain pasta and toss with a light drizzle of olive oil. Set aside to cool slightly.
- While pasta is cooling, chop tomatoes, cucumber, and red onion. Set aside in a large mixing bowl and add capers to the bowl.
- Add dressing ingredients, except for olive oil, to a bowl and whisk to combine. While whisking, slowly pour in the olive oil, and continue whisking until completely combined. Taste and adjust salt and pepper accordingly.
- Add the cooked pasta and crumbled feta cheese to the large bowl with the vegetables. Pour dressing over the top and toss to combine.
- Cover bowl with plastic wrap and refrigerate for several hours, up to 2 days.
- Serve cold or at room temperature, and enjoy!
Notes
- When making this salad several hours ahead or in advance, prepare extra dressing and toss about 1/4 cup of it with the pasta just before serving to revive flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 16mg | 5% |
| Sodium | 377mg | 16% |
| Potassium | 192mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 16.1mg | 18% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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