Description
This vibrant spring pasta salad is packed with fresh vegetables and a light dressing, making it the perfect side dish for any spring gathering.
Ingredients
Scale
- 8 ounces of pasta (fusilli or penne recommended)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup fresh peas (or frozen, thawed)
- 1/4 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, peas, red onion, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
- Pour the dressing over the pasta salad and toss until everything is well coated.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- Feel free to add any of your favorite spring vegetables, such as asparagus or artichoke hearts.
- This salad can be made a day in advance and stored in the refrigerator for easy meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 300
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 4
- Protein: 10
- Cholesterol: 10
Keywords: spring pasta salad recipe, pasta salad, vegetarian pasta salad, fresh spring salad, easy pasta salad