Pasta Salad
A colorful, refreshing salad combining al dente pasta, crisp vegetables, and a zesty dressing, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Cold Salad
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 12 oz rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, thinly sliced
- ½ cup black olives, sliced
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ¾ cup Italian dressing (store-bought or homemade)
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
- While the pasta is cooking, chop the vegetables: halve the cherry tomatoes, dice the cucumber, slice the olives, and chop the parsley.
- In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, salt, and pepper to make the dressing.
- In a large mixing bowl, combine the cooled pasta, prepared vegetables, feta cheese, and dressing. Toss gently to mix.
- Chill the salad in the fridge for at least 30 minutes before serving to allow flavors to meld.
Notes
Feel free to customize with your favorite add-ins such as fresh spinach, artichoke hearts, or proteins like chicken or chickpeas.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
