Description
A refreshing and colorful pasta salad perfect for picnics and gatherings.
Ingredients
Scale
- 8 ounces pasta (such as rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup bell pepper, diced
- 1/2 cup black olives, sliced
- 1 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, black olives, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Garnish with fresh basil before serving.
Notes
- Feel free to add your favorite vegetables or proteins to customize the salad.
- This pasta salad can be made a day in advance; just keep it refrigerated.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Stovetop
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 300
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 3
- Protein: 10
Keywords: Pasta Salad, Cold Pasta Salad, Summer Salad, Picnic Salad