Easy One Pot Pasta: Quick & Delicious Dinner Recipe
This Easy One Pot Pasta is a quick, flavorful, and fuss-free meal perfect for busy weeknights. Packed with Mediterranean flavors like feta, cherry tomatoes, and olives, this dish doubles as a main course or a BBQ side dish. With minimal cleanup and endless customization options, it’s a must-try for pasta lovers!
Ingredients
For the Vinaigrette:
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- ½ teaspoon dried Italian seasoning
- ⅓ cup olive oil
For the Pasta Salad:
- 1 pound of your favorite pasta rotini works great!
- 1 cup cherry tomatoes halved
- 8 oz crumbled feta cheese
- 1 5 oz. jar sliced olives, drained
- Salt and pepper to taste
- Fresh parsley or basil for garnish optional but recommended!
Instructions
- Whip Up the Vinaigrette: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, lemon juice, Italian seasoning, and olive oil. Set it aside for now. This dressing is where the magic happens—it’s tangy, zesty, and oh-so-flavorful.
- Cook the Pasta: Bring a large pot of water to a boil and cook your pasta according to the package instructions. Once it’s al dente, drain it well and transfer it to a large mixing bowl.
- Combine and Toss: Pour the vinaigrette over the warm pasta and give it a good toss. Add the cherry tomatoes, feta, and olives, and gently mix everything together. Season with salt and pepper to taste.
- Serve and Enjoy: You can serve this dish immediately or chill it in the fridge for later. Either way, it’s delicious. Garnish with fresh parsley or basil before serving for an extra pop of color and flavor.
Notes
- Use any short pasta: rotini, penne, elbow macaroni, or bow ties work well.
- For a shortcut, substitute the homemade vinaigrette with 1 cup of store-bought Greek salad dressing.
- Add-ins like sliced cucumbers, red onions, green peppers, or chickpeas can enhance flavor and texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.