Description
Celebrate summer with this vibrant pasta salad, bursting with fresh vegetables and a zesty dressing. Perfect for picnics, BBQs, or a light lunch, this colorful dish is a delightful combination of flavors that will leave you wanting more. Easy to customize with seasonal ingredients, it’s a guaranteed crowd-pleaser!
Ingredients
Scale
- 8 oz rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (any color), sliced
- 1/2 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice (freshly squeezed)
- Salt & pepper to taste
- 1/4 cup fresh basil or parsley, chopped
Instructions
- Cook the pasta in salted boiling water until al dente (8-10 minutes). Drain and rinse under cold water to cool.
- While the pasta cooks, chop the cherry tomatoes, cucumber, bell peppers, and red onion.
- In a large bowl, combine the cooled pasta with the prepared vegetables and feta cheese.
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl. Drizzle over the salad and toss well.
- Garnish with fresh herbs before serving. Chill in the refrigerator for at least 30 minutes for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
Keywords: Feel free to substitute seasonal vegetables or proteins such as grilled chicken or chickpeas for added nutrition. To keep veggies crisp, add them just before serving.