Lemon-Herb Confetti Pasta Salad

This vibrant no-cook pasta salad is everything summer should taste like — zesty, fresh, and impossibly easy. While the pasta cooks and cools, you toss together a rainbow of crisp vegetables and a punchy lemon-olive oil dressing that ties it all together. It's the kind of dish that gets better the longer it sits, making it perfect for picnics, potlucks, or lazy weeknight dinners.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 12 oz rotini pasta
• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced small
• 1/2 cup jarred roasted red peppers, drained and chopped
• 1/3 cup pitted Kalamata olives, halved
• 3 oz crumbled feta cheese
• 1/4 cup fresh basil leaves, torn
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder

Directions

1. Cook the rotini according to package directions until al dente, then drain and rinse under cold water until completely cool.
2. While the pasta cooks, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic powder, and a generous pinch of salt and black pepper in a small bowl until emulsified.
3. Add the cooled pasta to a large serving bowl along with the cherry tomatoes, cucumber, roasted red peppers, and olives.
4. Pour the lemon dressing over the pasta and toss everything together until evenly coated.
5. Fold in the crumbled feta and torn basil, being gentle so the feta stays in nice chunks.
6. Taste and adjust seasoning, adding more lemon juice or salt as needed.
7. Refrigerate for at least 15 minutes before serving to let the flavors meld, then give it a quick toss and serve cold.

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