Description
A fresh and colorful spring pasta salad packed with seasonal vegetables.
Ingredients
Scale
- 8 oz pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced
- 1/2 cup red onion, diced
- 1/4 cup olives, sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and cool.
- In a large bowl, combine the pasta, cherry tomatoes, cucumber, bell pepper, red onion, and olives.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Gently fold in the feta cheese.
- Serve chilled or at room temperature.
Notes
- Use whole wheat pasta for a healthier option.
- Add grilled chicken for extra protein.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: spring pasta salad, pasta salad, salad recipe, Mediterranean salad