Description
A delightful and refreshing pasta salad with vibrant flavors and fresh ingredients, perfect for gatherings and meal prep.
Ingredients
Scale
- 250 g (2 cups) fusilli or penne pasta
- 200 g (1 ½ cups) cherry tomatoes, sliced in half
- 1 medium cucumber, diced
- 1 small red onion, finely chopped
- 1 cup mixed bell peppers, diced
- 100 g (¾ cup) kalamata olives, pitted and sliced
- 100 g (¾ cup) 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
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Drain and rinse with cold water.
- While the pasta cooks, chop the vegetables.
- In a bowl, whisk together olive oil, red wine vinegar, and dried oregano. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooked pasta, chopped vegetables, olives, and feta cheese. Pour the dressing over and toss gently.
- Let the salad sit covered in the refrigerator for 30 minutes before serving.
Notes
This salad is best served chilled. Add fresh herbs on top for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold Preparation
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg