Description
A refreshing cold pasta salad packed with fresh vegetables, perfect for picnics or summer meals.
Ingredients
Scale
- 8 oz pasta (rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine pasta, cherry tomatoes, cucumber, bell pepper, red onion, and black olives.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour dressing over the salad and toss well to combine.
- Sprinkle with crumbled feta cheese before serving.
- Chill for at least 30 minutes before serving for best flavor.
Notes
- Use gluten-free pasta if needed.
- Add grilled chicken or shrimp for extra protein.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: cold pasta salad, vegetable pasta salad, summer salad