Pasta Salad with Olive Oil Vinaigrette Recipe

This pasta salad with olive oil vinaigrette is perfect for picnics, potlucks, or as a side dish. The combination of flavors and textures complement each other perfectly. This recipe is easy to make and is ready in under 30 minutes.

Ingredients:

1 pound fusilli pasta
1 can garbanzo beans, drained and rinsed
1/2 cup red onion, diced
1/2 cup kalamata olives, pitted and chopped
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup fresh basil, chiffonade
1/4 cup olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
Salt and pepper, to taste

Instructions:

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water to stop the cooking process.
In a large bowl, combine the cooked pasta, garbanzo beans, red onion, kalamata olives, cherry tomatoes, feta cheese, and fresh basil.
In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper until well combined. Pour over the pasta salad and toss to coat.
Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Serve cold and enjoy!

Verdict:

This pasta salad with olive oil vinaigrette is a refreshing and flavorful side dish that is perfect for any occasion. The combination of textures from the pasta, garbanzo beans, and olives, along with the sweetness of the cherry tomatoes and saltiness of the feta cheese, creates a delicious balance of flavors. The olive oil vinaigrette adds an extra layer of flavor that ties the dish together. This recipe is easy to make and ready in under 30 minutes, making it perfect for busy weeknight dinners or a quick lunch.