Description
Fresh, colorful, and loaded with flavor, this pasta salad is ideal for gatherings and picnics.
Ingredients
Scale
- 250 g (2 cups) rotini or penne pasta
- 200 g (2 cups) diced bell peppers
- 100 g (1 cup) cherry tomatoes
- 100 g (1 cup) sliced cucumbers
- 50 g (1/2 cup) thinly sliced red onion
- 100 g (1 cup) feta cheese (optional)
- 60 ml (1/4 cup) extra virgin olive oil
- 30 ml (2 tablespoons) red wine or balsamic vinegar
- 1 tablespoon oregano or basil
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water for 8–10 minutes until al dente. Drain and rinse under cold water.
- Prepare the vegetables by chopping bell peppers, halving the cherry tomatoes, and slicing cucumbers and red onion.
- Make the dressing by whisking olive oil, vinegar, oregano, salt, and pepper in a small bowl.
- Combine the cooled pasta with all chopped vegetables in a large mixing bowl.
- Add crumbled feta cheese over the salad (if using) and toss gently.
- Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
For the best flavor, make ahead and refrigerate. Avoid overcooking the pasta to prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg