Description
A vibrant and easy pasta salad loaded with fresh veggies, perfect for busy weeknights or picnics.
Ingredients
Scale
- 8 ounces pasta (fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup bell peppers, diced
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, diced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, bell peppers, olives, feta cheese, and red onion.
- In a separate small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
This salad tastes even better when made a day in advance. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg