Ingredients
Pasta and Vegetables
- 16 ounces rotini pasta
- 4 ounces sliced black olives
- 4 ounces pitted and halved green olives
- 1/2 pint cherry or grape tomatoes, halved
- 1/2 cup diced red onion
- 8 ounces baby spinach
Cheese and Herbs
- 4 ounces crumbled feta cheese
- 2 tablespoons chopped fresh basil
Dressing
- 2/3 cup olive oil
- 1/8 cup lemon juice
- 2 tablespoons honey
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
Instructions
- Cook Pasta: Prepare rotini pasta according to the package instructions until al dente. Drain the pasta and rinse thoroughly under cold water to cool it down and stop the cooking process.
- Combine Salad Ingredients: In a large bowl, mix the chilled pasta with sliced black olives, halved green olives, halved grape tomatoes, diced red onion, baby spinach, crumbled feta cheese, and freshly chopped basil to distribute the flavors evenly.
- Prepare Dressing: In a separate bowl, whisk together olive oil, lemon juice, honey, salt, dried basil, dried oregano, onion powder, garlic powder, dried parsley, and black pepper until well combined, creating a flavorful Mediterranean dressing.
- Toss Salad: Pour the dressing over the pasta mixture and toss gently but thoroughly to ensure all the ingredients are evenly coated with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld and serve the salad cold for the best taste and texture.
Notes
- Rinsing the pasta with cold water after cooking prevents it from becoming mushy and helps the salad stay fresh longer.
- You can substitute baby spinach with arugula or mixed greens for a different flavor profile.
- For a vegan option, omit the feta cheese or use a plant-based feta alternative.
- This salad can be prepared a day ahead, making it ideal for meal prep or entertaining.
- Add some toasted pine nuts or chopped cucumbers for extra crunch and freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
