Description
A quick and easy 15-minute pasta salad packed with fresh vegetables, perfect for picnics, potlucks, or a light meal.
Ingredients
Units
Scale
- 8 oz (about 2 cups) pasta (rotini or fusilli preferred)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup Italian dressing (or to taste)
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, black olives, and feta cheese.
- Pour the Italian dressing over the salad and toss well to coat.
- Season with salt and pepper to taste.
- Chill for a few minutes before serving or serve immediately.
Notes
- You can add grilled chicken or tuna for added protein.
- Use gluten-free pasta to make this dish gluten-free.
- Customize with your favorite vegetables or dressings.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
