Description
A delightful medley of fresh vegetables and pasta, perfect for gatherings or a light meal.
Ingredients
Scale
- 340 g (12 oz) rotini or fusilli
- 250 g (2 cups) cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red or yellow bell pepper, chopped
- 1 small red onion, chopped
- 150 g (1 cup) mixed olives, pitted and sliced
- 100 g (3.5 oz) feta cheese, crumbled
- 120 ml (½ cup) Italian dressing
- Salt and pepper to taste
Instructions
- Boil 340 g (12 oz) of rotini in a large pot of salted water until al dente, about 8–10 minutes. Drain and rinse with cold water.
- While the pasta cooks, chop 250 g (2 cups) of cherry tomatoes, 1 medium cucumber, and 1 bell pepper. Combine in a large mixing bowl.
- In a jar, combine 120 ml (½ cup) Italian dressing, ¼ tsp of salt, and ¼ tsp of pepper. Shake well to blend.
- Add the cooled pasta to the vegetable mixture, along with 150 g (1 cup) sliced olives and 100 g (3.5 oz) crumbled feta cheese. Pour the dressing over and gently toss until well coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
Notes
For added flavor, marinate cucumbers in dressing before adding to the salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg