Heat a large pot of salted water and cook the pasta al dente according to package instructions. Drain in a colander, then transfer the pasta to a large serving bowl.
To prepare the dressing, whisk together all the ingredients for the dressing in a small mason jar. Immediately toss the pasta with the dressing.
To the large bowl of pasta, add the remaining salad ingredients, and toss the pasta salad until everything is evenly coated with the dressing.
Serve immediately or allow to chill in the fridge until ready to eat.
Storage: Store any leftovers in an airtight container. They will last about 3-5 days in the fridge.
Make Ahead Tips: You can make the dressing up to 2 weeks in advance so it's ready to go when you make to make the salad.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Equipment: I love using my Cuisinart Smart Stick hand blender for making dressings. It's quick and easy and gets me the perfect consistency, without any chunks of garlic leftover. It's not necessary for the dressing, but will help make it more smooth and emulsified.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving of the salad
- To make this gluten-free, use gluten-free pasta
- To make the pasta salad vegan, simply leave out the feta cheese or use a vegan cheese substitute
Serving: 1bowl | Calories: 355kcal | Carbohydrates: 43g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 556mg | Potassium: 714mg | Fiber: 3g | Sugar: 7g | Vitamin A: 600IU | Vitamin C: 22.9mg | Calcium: 100mg | Iron: 2.4mg