Description
A refreshing and colorful pasta salad combining fresh vegetables and optional feta cheese, perfect for any meal.
Ingredients
Scale
- 250 g (2 cups) rotini or penne pasta
- 200 g (2 cups) diced bell peppers
- 100 g (1 cup) cherry tomatoes
- 100 g (1 cup) sliced cucumbers
- 50 g (1/2 cup) thinly sliced red onion
- 100 g (1 cup) feta cheese (optional)
- 60 ml (1/4 cup) extra virgin olive oil
- 30 ml (2 tablespoons) red wine or balsamic vinegar
- 1 tablespoon oregano or basil
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water for 8–10 minutes until al dente. Drain and rinse under cold water.
- Prepare the vegetables by chopping the bell peppers, halving the cherry tomatoes, and slicing the cucumbers and red onion.
- Make the dressing by whisking together the olive oil, vinegar, oregano, salt, and pepper in a small bowl.
- Combine the cooled pasta with all the chopped vegetables in a large mixing bowl.
- Add crumbled feta cheese over the salad (if using) and toss gently.
- Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
This pasta salad can also be served with grilled meats or seafood, making it a versatile dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg