Bright, zesty, and totally make-ahead, this pasta salad brings together juicy tomatoes, crunchy cukes, briny olives, and creamy feta—all tossed in a quick vinaigrette made with The Olive Leaf Tuscan Herb Olive Oil and Red Wine Vinegar. It’s the side everyone scoops first at cookouts and a meal-prep MVP for busy weeks.

Ingredients

• 12 oz rotini (or your favorite short pasta), cooked al dente & cooled
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup Kalamata olives, sliced
• 1/2 cup crumbled feta
• 1/4 cup red onion, thinly sliced
• 1/4 cup The Olive Leaf Tuscan Herb Olive Oil
• 2 Tbsp The Olive Leaf Red Wine Vinegar
• Kosher salt & freshly ground pepper, to taste
• Optional: chopped fresh parsley or oregano for garnish

Instructions

1. In a large bowl, combine pasta, tomatoes, cucumber, olives, red onion, and feta.
2. In a small jar or bowl, whisk Tuscan Herb Olive Oil and Red Wine Vinegar until glossy.
3. Pour dressing over salad; toss gently to coat.
4. Season to taste with salt and pepper.
5. Chill at least 30 minutes and garnish with herbs before serving.

Tips & Variations

• Add protein: Chickpeas, grilled chicken, tuna, or salami.
• More veg: Bell pepper, roasted red peppers, artichoke hearts, or spinach.
• Make-ahead: Toss with half the dressing now and the rest just before serving. Keeps 3–4 days in the fridge.
• Gluten-free: Use GF pasta and rinse quickly after cooking to stop sticking.
• Dairy-free: Skip feta and add toasted pine nuts for richness.

Serve It With

Grilled kebabs, burgers, or a simple rotisserie chicken. For bread dipping, mix Tuscan Herb Olive Oil and Traditional Balsamic 1:1 with a pinch of Bolognese Herbal Salt.