I’m not lying when I tell you that this radiatore pasta salad with creamy vinaigrette is literally a weekly staple in our house. It’s one of my kids favorite things to have in their lunch and also just the prefect cold salad to have in the fridge for a quick fix. It’s also delicious enough and pretty enough to serve to guests or take to a party. You are really going to be happy when we tell you that it’s like the easiest pasta salad to make too! Yay!! We happen to love the radiatore curly veggie pasta from Trader Joe’s so that’s the one we use all the time but you can substitute for your favorite pasta in this dish!
Just start by cooking up the pasta according to package directions. While the pasta is cooking, you can make the creamy vinaigrette in the blender and set aside. Once the pasta is cooked, then run it under cold water in a colander.
Like we said, this dish a cinch to make and has very few ingredients. All you need is fresh cherry tomatoes, kalamata olives, fresh basil and some of your favorite feta cheese. That’ literally it! Yum! Just toss all of the ingredients together in a bowl with the vinaigrette and you are good to go! Be sure to top it off with some salt and freshly cracked pepper.
You can serve it immediately or store in the fridge in an airtight container. I promise you this one will not last long in your home!
- 12 oz bag radiatore pasta (can substitute with fusilli)
- 1 C cherry tomatoes, halved
- ½ C kalamata olives, pitted and halved
- ½ C feta cheese, crumbled
- ¼ C fresh basil, chiffonade
- kosher salt and cracked pepper to taste
- 2 Tbsp dijon mustard
- 2 Tbsp 0% greek yogurt
- ¼ C red wine vinegar
- 2 Tbsp honey
- ⅓ C good quality olive oil
- 2 cloves garlic chopped
- Boil pasta in a large pan of salted water for approx 10 minutes until a dente.
- While pasta is boiling add all vinaigrette ingredients except for olive oil into a blender. Pulse until combined. Slowly drizzle olive oil into blender while its running. Set aside.
- Remove boiling pasta from heat and drain. Rinse with cold water to cool.
- Add pasta to a large bowl. Add tomatoes, olives, feta and basil, top with half of vinaigrette. Gently stir to combine. Add desired amount of remaining vinaigrette. Season with S&P to taste. Serve immediately or cover with plastic wrap and store in the fridge until ready to serve. Toss with additional dressing before serving if needed.