This refreshing and light angel hair pasta salad is perfect for gatherings or a quick family dinner. It blends the delicate texture of angel hair pasta with fresh vegetables, tangy dressing, and a burst of herbs, making it a versatile and flavorful dish that everyone will love.
Ingredients:
- 12 oz angel hair pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely diced
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup Italian dressing (store-bought or homemade)
- Salt and pepper to taste
Directions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Prepare the Vegetables:
- While the pasta is cooling, chop the cherry tomatoes, cucumber, red onion, and olives. Set aside.
- Mix the Salad:
- In a large mixing bowl, combine the cooled pasta, chopped vegetables, basil, and parsley. Gently toss to combine.
- Add the Dressing:
- Pour the Italian dressing over the pasta mixture. Toss everything together until evenly coated. Adjust seasoning with salt and pepper as needed.
- Chill and Serve:
- Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, and garnish with crumbled feta cheese if desired.