Description
A refreshing and vibrant pasta salad perfect for summer gatherings, featuring fresh vegetables and a light dressing.
Ingredients
Scale
- 8 oz (225 g) pasta (fusilli, penne, or rotini)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, finely chopped
- 1 bell pepper, diced (red or yellow)
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, bell pepper, black olives, and parsley.
- Add the cooked pasta to the bowl with the vegetables.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to coat all the ingredients evenly.
- Sprinkle feta cheese on top and gently mix in.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Feel free to customize the salad with your favorite vegetables or protein such as grilled chicken or shrimp.
- This salad can be made a day ahead; just keep it covered in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 400
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
- Cholesterol: 10
Keywords: summer pasta salad, cold pasta salad, Mediterranean pasta salad, easy pasta salad, summer recipes, picnic recipes