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Pasta Salad

A quick, colorful pasta salad with vibrant veggies, creamy feta, and a zesty dressing, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces pasta (penne or fusilli) Cook until al dente
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, diced
  • 1/2 cup bell pepper, chopped
  • 1/4 cup black olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • to taste Salt and pepper

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain and set aside to cool.
  2. In a large bowl, combine the cherry tomatoes, cucumber, red onion, bell pepper, black olives, feta cheese, and parsley.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
  4. Add the cooled pasta to the vegetable mixture and pour the dressing over it. Toss to combine.
  5. Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld.

Notes

For best flavor, refrigerate before serving. Pasta salad stays good in the fridge for 3-5 days. Avoid dressing until ready to serve to keep pasta firm.