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4th of July Pasta Salad

Recipe by Rebekah Winscott

This fresh 4th of July pasta salad is made with bowtie pasta, crisp vegetables, feta cheese, and a simple homemade vinaigrette. It’s light, flavorful, and perfect for BBQs, potlucks, and make-ahead summer gatherings.

  • Total Time25 minutes
  • Yield8 1x

Ingredients

Units Scale

Pasta:

  • 12 ounces (about 3 cups) bowtie pasta

Vegetables:

  • 1 cup cherry tomatoes, sliced
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1 cup fresh arugula, chopped
  • 1 cup feta cheese, crumbled
  • 1/3 cup fresh parsley, chopped
  • 1 1/4 teaspoons salt (for cooking pasta)
  • 1/4 tsp ground pepper

Dressing:

  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Cook the pasta:
    Bring a large pot of salted water to a boil, add the bowtie pasta, and cook until al dente according to package directions. Drain and rinse under cold water until fully cooled.
  2. Make the dressing:
    In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, and salt and pepper until smooth and well combined.
  3. Combine ingredients:
    In a large bowl, add the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, arugula, feta cheese, and parsley, then gently toss to combine.
  4. Dress the salad:
    Pour the dressing over the pasta salad and toss gently until everything is evenly coated.
  5. Chill and serve:
    Cover and refrigerate for at least 30 minutes before serving to let the flavors blend, then toss again and serve cold.

Notes

  • For best flavor, make this pasta salad a few hours ahead or the night before serving.
  • Add a splash of olive oil or extra dressing before serving if the pasta absorbs too much.
  • Keep the salad chilled when serving outdoors, especially for 4th of July parties.
  • You can customize this pasta salad with extra vegetables or protein like grilled chicken or chickpeas.

Nutrition

  • Serving Size: About 1 cup
  • Calories: 320 kcal
  • Sugar: 4g
  • Sodium: 380mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 20mg

Find it online: https://thisnanacancook.com/4th-of-july-pasta-salad/