Description
A light and refreshing spring pasta salad packed with seasonal vegetables.
Ingredients
Scale
- 8 oz. pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1 cup bell peppers, diced
- 1/4 cup parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and let it cool.
- In a large bowl, combine the cooled pasta with tomatoes, cucumber, red onion, bell peppers, and parsley.
- In a separate bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Pour dressing over the pasta salad and toss to combine.
- Sprinkle feta cheese on top and serve immediately or refrigerate for 30 minutes to blend flavors.
Notes
- Feel free to add your favorite vegetables.
- This salad can be made a day ahead.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: spring pasta salad, pasta salad, vegetarian salad, healthy salad