Description
A simple and refreshing pasta salad perfect for picnics, barbecues, or a quick meal. Combines pasta with fresh vegetables and a light dressing for a balanced dish.
Ingredients
Scale
- 8 oz (225g) pasta (penne, fusilli, or your choice)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp 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, cherry tomatoes, cucumber, red onion, and olives.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently to coat.
- Sprinkle feta cheese on top before serving.
Notes
- Use gluten-free pasta if needed.
- Add grilled chicken or shrimp for extra protein.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: pasta salad, easy recipe, vegetarian, Mediterranean, quick meal