Description
A colorful and refreshing pasta salad perfect for summer gatherings, packed with fresh vegetables and creamy feta cheese.
Ingredients
Scale
- 2 cups pasta (e.g., rotini or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup black olives, sliced
- 1 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil. Cook pasta according to package instructions until al dente, about 7-9 minutes. Drain and rinse under cold water.
- In a large mixing bowl, combine cooled pasta with cherry tomatoes, cucumber, bell pepper, red onion, black olives, and feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper until combined.
- Pour the dressing over the pasta mixture and toss gently to coat all ingredients.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
For a make-ahead option, prepare the salad a day in advance; flavors will deepen as ingredients mix in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
Keywords: pasta salad, summer salad, vegetarian recipe, Mediterranean dish, healthy recipe