Summer Pasta Salad

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

   Tip: Reserving pasta water helps to create a creamy sauce.

2. 2

   In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, and red bell pepper.

   Tip: Arrange the vegetables in a colorful pattern to add visual appeal.

3. 3

   In a small bowl, whisk together the olive oil, white wine vinegar, salt, and black pepper.

   Tip: Use a ratio of 3:1 for olive oil to vinegar.

4. 4

   Pour the dressing over the pasta mixture and toss to combine.

   Tip: Add some reserved pasta water if the salad seems too dry.

5. 5

   Sprinkle the fresh basil, feta cheese, and grated Parmesan over the salad and toss gently to combine.

   Tip: Don't overmix, as this can make the salad soggy.

6. 6

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

   Tip: This allows the flavors to meld together and the pasta to absorb the dressing.

7. 7

   Before serving, give the salad a good toss and adjust the seasoning if needed.

   Tip: Add more salt, pepper, or vinegar to taste.