Description
A quick and irresistible pasta salad filled with fresh vegetables, tangy feta, and a deliciously simple dressing.
Ingredients
Scale
- 2 cups pasta (any shape, such as fusilli, rotini, or penne)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced (red, yellow, or green)
- 1/2 red onion, diced
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Prep Your Ingredients: Gather and wash all vegetables. Dice into bite-sized pieces.
- Cook the Pasta: Bring salted water to a boil and cook pasta until al dente.
- Drain and Cool: Drain pasta and rinse under cold water to stop cooking.
- Combine Ingredients: In a large bowl, mix pasta with vegetables, olives, and feta.
- Prepare the Dressing: Whisk together olive oil, balsamic vinegar, salt, and pepper.
- Toss and Serve: Pour dressing over salad, toss gently, garnish with basil, and chill for 30 minutes before serving.
Notes
This pasta salad can be customized with different vegetables or proteins. Store leftovers in the refrigerator for up to 3-5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg