Description
A refreshing and delicious pasta salad that can be made in just 10 minutes! Perfect for summer gatherings or a quick lunch.
Ingredients
Scale
- 8 ounces pasta (any shape)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1 cup bell peppers, diced (any color)
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the pasta according to the package instructions. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, bell peppers, black olives, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Taste and adjust seasoning if necessary.
- Chill in the refrigerator for at least 15 minutes before serving for the best flavor.
- Garnish with fresh basil before serving, if desired.
- Prep Time: 10
- Cook Time: 10
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3
- Sodium: 200
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 3
- Protein: 6
Keywords: summer pasta salad, easy pasta salad recipe, cold pasta salad, quick pasta salad, no-cook pasta salad