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Summer Pasta Salad

A light and refreshing pasta salad bursting with flavors from fresh vegetables and zesty dressing, perfect for summer picnics or quick lunches.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (e.g., fusilli or penne) Cook according to package instructions.
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1/4 red onion, chopped
  • 1/4 cup olives, sliced (optional) Add for extra flavor.
  • 1/4 cup feta cheese, crumbled (optional) Can be omitted for a vegan option.
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice Freshly squeezed recommended.
  • Salt and pepper to taste
Garnish
  • Fresh herbs (e.g., basil or parsley), chopped For garnish.

Method
 

Preparation
  1. Cook the pasta according to package instructions, then drain and cool.
  2. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, and feta cheese.
  3. In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  4. Pour the dressing over the salad and toss to combine.
  5. Garnish with fresh herbs before serving. Enjoy!

Notes

This salad can be prepared a day in advance; just keep the dressing separate until you’re ready to serve. Chill for best flavor.