Description
A light and refreshing pasta salad perfect for summer dinners. Packed with fresh vegetables and a zesty dressing, this dish is both easy to prepare and delicious.
Ingredients
Scale
- 8 oz (225 g) pasta (penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, black olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Add the cooked pasta to the vegetable mixture and pour the dressing over the top. Toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 32
- Fiber: 4
- Protein: 8
- Cholesterol: 15
Keywords: easy dinner recipes for summer, summer pasta salad, light summer recipes, quick dinner ideas, vegetarian pasta salad