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Spring Pasta Salad


Spring Pasta Salad



“Enjoy the vibrant flavors of spring with our Spring Pasta Salad recipe. With fusilli pasta, refined with fresh cherry tomatoes, crunchy cucumbers, peppers and hearty black olives, all served with a delicious balsamic vinaigrette. This refreshing dish is perfect for picnics, potlucks, or as a light meal any time of  year.”

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1 cup bell peppers (red, yellow, or orange), diced

1/2 cup black olives, sliced ​​

8 ounces fusilli pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced


1/4 cup red onion, thinly sliced ​​

1/4 cup fresh basil leaves, chopped

1/4 cup crumbled feta cheese (optional)

Salt and black pepper to taste

 For the dressing:


1 minced garlic clove

1 teaspoon Dijon mustard

1/4 cup extra virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon honey


Salt and black pepper to taste


Cook  fusilli pasta al dente according to package instructions.Drain and rinse with cold water. Allow it to cool completely.

In a large  bowl, combine the cooked pasta, cherry tomatoes, cucumbers, peppers, black olives, red onions and chopped basil leaves.

In a small bowl, stir together  olive oil, balsamic vinegar, minced garlic, Dijon mustard, honey, salt and black pepper to make  dressing.

Pour the dressing over the pasta salad and stir gently until everything is well mixed.If desired, sprinkle crumbled feta cheese over the salad.

Let the pasta salad rest in the refrigerator for at least 30 minutes so that the flavors meld.

Have fun


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