📝 About This Recipe
This vibrant pasta salad is a celebration of textures and bright, sun-drenched flavors, making it the ultimate centerpiece for any picnic or summer gathering. We move beyond the basic potluck side by using al dente rotini to trap a sophisticated, house-made champagne vinaigrette infused with fresh oregano and garlic. Packed with crisp English cucumbers, briny Kalamata olives, and creamy pockets of feta cheese, it’s a refreshing dish that tastes even better as the flavors meld over time.
🥗 Ingredients
The Pasta Base
- 1 pound Rotini or Fusilli pasta (dried)
- 2 tablespoons Kosher salt (for the pasta water)
The Champagne Vinaigrette
- 1/2 cup Extra virgin olive oil (high quality)
- 1/4 cup Champagne vinegar (can substitute white wine vinegar)
- 1 teaspoon Dijon mustard (helps emulsify the dressing)
- 1 teaspoon Honey (to balance the acidity)
- 2 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh oregano (finely chopped)
- 1/2 teaspoon Black pepper (freshly cracked)
The Garden Mix-Ins
- 1.5 cups Cherry tomatoes (halved)
- 1 large English cucumber (quartered and sliced)
- 1 medium Red bell pepper (diced into 1/2 inch pieces)
- 1/3 cup Red onion (finely diced)
- 1/2 cup Kalamata olives (pitted and sliced)
- 6 ounces Feta cheese (crumbled)
- 1/4 cup Fresh flat-leaf parsley (roughly chopped)
👨🍳 Instructions
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1
Bring a large pot of water (about 4-6 quarts) to a rolling boil over high heat.
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2
Once boiling, add the 2 tablespoons of kosher salt. Add the rotini pasta and cook for approximately 8-10 minutes, or until just 'al dente'—firm to the bite. Do not overcook, as the pasta will soften slightly once it absorbs the dressing.
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3
While the pasta cooks, prepare the vinaigrette. In a medium glass bowl or a mason jar, whisk together the champagne vinegar, Dijon mustard, honey, minced garlic, and chopped oregano.
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4
Slowly drizzle in the extra virgin olive oil while whisking constantly (or shake the jar vigorously) until the dressing is thick and emulsified. Season with black pepper and a pinch of salt to taste.
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5
Prepare your vegetables: halve the tomatoes, slice the cucumbers, dice the red onion and peppers, and chop the parsley. Place them all in a very large mixing bowl.
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6
Drain the pasta in a colander. Rinse briefly with cool water to stop the cooking process and remove excess starch, then shake well to ensure all water is removed from the spirals.
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7
While the pasta is still slightly warm (but not hot), transfer it to the bowl with the vegetables.
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8
Pour about 3/4 of the vinaigrette over the warm pasta and vegetables. Toss thoroughly to coat every piece.
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9
Gently fold in the sliced Kalamata olives and the crumbled feta cheese, being careful not to break the feta down into a paste.
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10
Taste the salad and add the remaining dressing if it looks dry. Adjust seasoning with more salt or pepper if needed.
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11
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the pasta to soak up the herb-infused oil and vinegar.
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12
Just before serving, give the salad one final toss and garnish with the fresh parsley for a pop of color and brightness.
💡 Chef's Tips
Always salt your pasta water generously; it’s your only chance to season the pasta itself from the inside out. For the best texture, use 'English' or 'Persian' cucumbers as they have thinner skins and fewer seeds, preventing the salad from becoming watery. If making this a day in advance, reserve half the dressing and toss it in just before serving to refresh the moisture. Avoid using bottled lemon juice or pre-minced garlic; fresh ingredients are the key to a professional-grade vinaigrette. To mellow the bite of the red onion, soak the diced pieces in cold water for 5 minutes, then drain and dry before adding to the salad.
🍽️ Serving Suggestions
Pair this with grilled lemon-herb chicken skewers for a complete, protein-packed Mediterranean meal. Serve alongside a chilled glass of Sauvignon Blanc or a dry Rosé to complement the acidity of the vinaigrette. This makes an excellent side for a classic backyard burger or BBQ ribs to cut through the richness of the meat. For a vegetarian feast, serve with a side of warm pita bread and a dollop of roasted garlic hummus.