Description
A refreshing pasta salad featuring seasonal vegetables and a tangy dressing.
Ingredients
Scale
- 8 oz. rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1 cup bell pepper, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions. Drain and cool.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, bell pepper, and feta cheese.
- Add the cooled pasta to the vegetable mixture.
- In a small bowl, whisk together olive oil, vinegar, oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add other vegetables like spinach or broccoli.
- Store leftovers in an airtight container in the fridge.
- This salad can be served cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Fall Harvest Pasta Salad