Summer Veggie Pasta Salad
Summer Veggie Pasta Salad is a vibrant and refreshing dish that embodies the essence of summer in every bite. Bursting with colorful vegetables and tossed in a zesty dressing, this pasta salad is perfect for picnics, barbecues, or quick weeknight meals. Easy to prepare and customizable with your favorite seasonal ingredients, it’s sure to be a hit at any gathering.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Ingredients
Scale
- 8 oz pasta (fusilli, penne, or farfalle)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 cup bell peppers (assorted colors), chopped
- 1/2 small red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- Chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- In a large bowl, combine the cooled pasta with the chopped vegetables.
- In a small bowl, whisk together olive oil and balsamic vinegar; season with salt and pepper.
- Pour the dressing over the pasta salad and toss gently until everything is well coated.
- Sprinkle crumbled feta cheese on top and toss again before chilling in the refrigerator for at least 30 minutes.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg