Ingredients
Scale
- 8 ounces Pasta (your choice)
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, diced
- 1 medium Bell pepper, diced
- 1/4 cup Red onion, finely chopped
- 1/2 cup Olives, sliced
- 1/2 cup Feta cheese, crumbled
- 1/4 cup Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dried oregano
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh basil, chopped
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, and feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and black pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Gently fold in the fresh basil before serving.
- Chill in the refrigerator for at least 30 minutes to meld flavors.
Notes
- Feel free to add grilled chicken or shrimp for extra protein.
- You can customize the vegetables based on your preference or seasonal availability.
- This pasta salad can be made a day ahead of time; just keep the dressing separate until ready to serve.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
- Cholesterol: 10