Instructions

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Prepare the Vegetables:
   • In a large mixing bowl, combine the cherry tomatoes, cucumber, broccoli florets, black olives, bell pepper, red onion, and fresh parsley.
3. Make the Dressing:
   • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, salt, and pepper until well combined.
4. Assemble the Salad:
   • Add the cooled pasta to the bowl of vegetables. Pour the dressing over the top and toss everything together until evenly coated. If using, gently fold in the crumbled feta cheese.
5. Chill and Serve:
   • Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold as a refreshing side dish or light meal.

Tips and Variations

• Add Protein: Boost the salad with grilled chicken, shrimp, salami, or chickpeas for a heartier meal.
• Switch Up the Veggies: Add or substitute with artichoke hearts, roasted red peppers, zucchini, or avocado for extra flavor and texture.
• Experiment with Herbs: Try fresh basil, dill, or mint for a unique twist.
• Pasta Options: Use bowtie, penne, or farfalle pasta for variety.
• Make Ahead: This salad keeps well in the fridge for up to 3 days, making it perfect for meal prep or picnics.

Enjoy this colorful, flavorful Mediterranean Rainbow Pasta Salad as a quick lunch, dinner, or crowd-pleasing side dish! 🌈🍴