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–+ servings
Farmhouse Infused Olive Oil Blend 250ml bottle
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
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizers, Lunch, Side Dishes
Cuisine: Fusion Cuisine, Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

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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