Description
A versatile and delightful cold pasta salad loaded with fresh vegetables and a zesty dressing, perfect for potlucks or quick lunches.
Ingredients
Scale
- 8 ounces pasta (rotini or bowtie)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced
- 1/2 cup red onion, diced
- 1 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine cooked pasta with cherry tomatoes, cucumber, bell pepper, red onion, black olives, and feta cheese. Stir gently to mix.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour dressing over pasta salad and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Store leftover pasta salad in an airtight container in the refrigerator for 3-4 days. Adjust dressing to taste and consider adding extra ingredients like grilled chicken for more protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg