Description

Brighten up your summer gatherings with this vibrant summer pasta salad! Featuring al dente pasta, an array of colorful vegetables, and a zesty dressing, this dish is not just a meal—it’s a celebration of flavors. Perfect for barbecues, potlucks, or a refreshing lunch on its own, this salad comes together in just 30 minutes, bringing joy to your table and smiles to your guests.

Ingredients

Scale

8 oz tri-color rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers, diced (any color)
1/4 cup red onion, finely chopped
1/2 cup feta cheese, crumbled
3 tbsp extra virgin olive oil
2 tbsp lemon juice (freshly squeezed)
Salt and pepper to taste
2 tbsp fresh basil or parsley, chopped

Instructions

Cook the pasta in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water to cool.
While the pasta cooks, prepare the vegetables by chopping the cherry tomatoes, cucumber, bell peppers, and red onion.
In a large mixing bowl, combine the cooled pasta and chopped vegetables.
Whisk together olive oil and lemon juice with salt and pepper in a separate bowl. Pour over the pasta mixture and toss to combine.
Gently fold in the feta cheese and fresh herbs.
Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 3g
Sodium: 360mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 9g
Cholesterol: 20mg

Keywords: - For added protein, consider incorporating grilled chicken or chickpeas. - Feel free to customize by using seasonal veggies or different cheese options based on your preference.