Description
A refreshing cold pasta salad with crisp vegetables and a tangy dressing, perfect for summer gatherings and meal prep.
Ingredients
Scale
- 300 g (10.5 oz) pasta
- 250 g (2 cups) cherry tomatoes
- 1 medium cucumber
- ½ medium red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 100 g (¾ cup) olives
- 150 g (5 oz) feta cheese
- 60 ml (¼ cup) olive oil
- 30 ml (2 tablespoons) red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for about 8-10 minutes until al dente. Drain and rinse under cold water.
- Prepare the vegetables: Chop the cucumber, halve the cherry tomatoes, and thinly slice the red onion and bell peppers.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and salt and pepper.
- Combine everything: In a large mixing bowl, mix the cooled pasta, chopped vegetables, olives, and crumbled feta cheese. Pour the dressing over and toss to coat.
- Chill the salad: Cover and refrigerate for at least 30 minutes.
- Serve: Toss the salad gently before serving and adjust seasoning as needed.
Notes
For best results, prepare a day in advance to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg