Name: Ruby Tuesday For Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz pasta of your choice; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1/2 cucumber, diced; 1/2 red bell pepper, diced; 1/4 cup black olives, pitted and sliced; 1/4 cup fresh parsley, chopped; 1/4 cup feta cheese, crumbled; 1/4 cup olive oil; 2 tbsp red wine vinegar; 1 tbsp Dijon mustard; 1 garlic clove, minced; Salt and pepper to taste

Instructions

Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
In a large mixing bowl, combine the cherry tomatoes, red onion, cucumber, red bell pepper, black olives, parsley, and feta cheese.
In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
Pour the dressing over the vegetables and cheese in the mixing bowl. Toss gently to ensure all ingredients are evenly coated.
Add the cooled pasta to the bowl of dressed vegetables and toss again to combine everything thoroughly.
Taste and adjust seasoning if necessary, adding more salt or pepper as desired.
Cover the bowl with plastic wrap and refrigerate the Ruby Tuesday Pasta Salad for at least one hour to allow the flavors to meld together.
Before serving, give the salad a final toss to ensure everything is mixed well. Garnish with some extra feta cheese and parsley for an added touch of freshness.

Ingredients

Instructions

Nutrition Facts

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