Description
A refreshing summer pasta salad that combines colorful vegetables and feta cheese, perfect for picnics and gatherings.
Ingredients
Scale
- 8 oz tri-color rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (any color)
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice (freshly squeezed)
- Salt and pepper to taste
- 2 tbsp fresh basil or parsley, chopped
Instructions
- Cook the pasta in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water to cool.
- While the pasta cooks, prepare the vegetables by chopping the cherry tomatoes, cucumber, bell peppers, and red onion.
- In a large mixing bowl, combine the cooled pasta and chopped vegetables.
- Whisk together olive oil and lemon juice with salt and pepper in a separate bowl. Pour over the pasta mixture and toss to combine.
- Gently fold in the feta cheese and fresh herbs.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
Notes
- For a vegan option, omit the feta cheese or substitute with a vegan cheese alternative.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other seasonal vegetables or proteins like grilled chicken or shrimp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Summer Pasta Salad, Cold Pasta Salad, Side Dish, Picnic Recipe