Description
A refreshing and colorful dish featuring pasta and fresh vegetables, perfect for picnics and light lunches.
Ingredients
Scale
- 300 g (10.5 oz) pasta (e.g., fusilli or penne)
- 250 g (2 cups) cherry tomatoes, halved
- 1 medium cucumber, diced
- ½ medium red onion, thinly sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 100 g (¾ cup) olives (Kalamata or black)
- 150 g (5 oz) feta cheese, crumbled
- 60 ml (¼ cup) olive oil
- 30 ml (2 tablespoons) red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for about 8-10 minutes until al dente. Drain and rinse under cold water.
- Prepare the vegetables: Chop the cucumber, halve the cherry tomatoes, and thinly slice the red onion and bell peppers.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and salt and pepper.
- Combine everything: In a large mixing bowl, mix the cooled pasta, chopped vegetables, olives, and crumbled feta cheese. Pour the dressing over and toss to coat.
- Chill the salad: Cover and refrigerate for at least 30 minutes.
- Serve: Toss the salad gently before serving and adjust seasoning as needed.
Notes
Feel free to customize with different proteins, vegetables, or dressings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg