Description
A fresh and vibrant pasta salad packed with seasonal vegetables and tossed in a light dressing. Perfect for picnics or as a side dish.
Ingredients
Scale
- 8 oz pasta (penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine tomatoes, cucumber, bell pepper, red onion, and olives.
- Add the cooled pasta to the bowl.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the pasta and vegetables. Toss gently to coat.
- Sprinkle feta cheese on top before serving.
Notes
- For a vegan version, omit the feta cheese.
- Add grilled chicken or shrimp for extra protein.
- Best served chilled.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg