Rustic Pasta Salad using Farmhouse Infused Olive Oil

Rustic Pasta Salad using Farmhouse Infused Olive Oil brings together tender rotini, juicy cherry tomatoes, crisp cucumbers, briny olives, red onion, and creamy feta for a bowl that feels fresh, hearty, and full of color. Farmhouse Infused Olive Oil Blend folds basil, Italian oregano, garlic, onion, black pepper, and red pepper flake into the dressing so the whole salad tastes savory, lively, and deeply Garden Infuzions. It works beautifully for a weeknight dinner, potluck spread, or summer picnic, and it’s the kind of dish people keep coming back to for another forkful.

Garden Infuzions

Rustic Pasta Salad using Farmhouse Infused Olive Oil

A bright, herby pasta salad with tender noodles, crisp vegetables, briny olives, and a savory Farmhouse Infused Olive Oil finish that makes every bite feel laid-back and flavorful.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Appetizers, Lunch, Side Dishes

Cuisine: Fusion Cuisine, Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 12 ounces rotini pasta
• 1 cup cherry tomatoes halved
• 1 cup cucumber diced
• 1/2 cup red bell pepper diced
• 1/3 cup red onion thinly sliced
• 1/2 cup Kalamata olives halved
• 1/2 cup feta cheese crumbled
• 1/4 cup Farmhouse Infused Olive Oil Blend
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small garlic clove grated
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Equipment

• 1 Large pot For boiling the pasta
• 1 Colander For draining and rinsing
• 1 Large mixing bowl For tossing the salad
• 1 Small Bowl Or Jar For whisking the dressing
• 1 whisk For emulsifying the dressing
• 1 Chef’s knife For chopping vegetables
• 1 Cutting board For prep

Method

 

Instructions

1. Bring a large pot of salted water to a boil and cook the rotini until al dente according to package directions.
2. Drain the pasta and rinse it under cool water, then shake off excess water and transfer it to a large mixing bowl.
3. Add the cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta, and parsley to the bowl.
4. In a small bowl or jar, whisk together the Farmhouse Infused Olive Oil Blend, red wine vinegar, Dijon mustard, grated garlic, salt, and black pepper until smooth.
5. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
6. Taste and adjust with a pinch more salt or a small splash of vinegar if needed, then chill for 15 minutes before serving if you want a cooler, more settled salad.
7. Serve chilled or cool, with extra parsley on top if desired.

Notes

This salad tastes best after a short chill so the dressing can settle into the pasta and vegetables. If making ahead, hold back a little dressing and stir it in just before serving.

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Recipe Tips

Salt the pasta water well so the noodles start with good flavor, then rinse the cooked pasta under cool water and toss it with a little dressing while it is still slightly damp.

Cut the vegetables into even, bite-size pieces so every scoop gets a balanced mix of pasta, crunch, and briny flavor.

Serving Suggestions

Serve this pasta salad chilled or cool from the fridge alongside grilled vegetables, sandwiches, or a simple roast dinner.

It also works well as a make-ahead dish for lunch boxes, cookouts, and casual entertaining.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs some dressing, stir in a drizzle of olive oil before serving.

Variations

Swap in tortellini for a richer version, add roasted zucchini for a warmer vegetable note, or leave out the feta for a dairy-free style bowl.

For a stronger herb finish, add a handful of chopped parsley or basil just before serving.

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