Description
This summer salad pasta is a vibrant and fresh dish, perfect for warm weather meals. Ready in just 20 minutes, it combines seasonal vegetables with pasta for a light yet satisfying meal.
Ingredients
Scale
- 8 ounces pasta (such as fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1 cup fresh spinach or arugula
- 1/2 cup feta cheese, crumbled
- 1/4 cup olives, sliced (optional)
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, spinach, feta cheese, olives (if using), and fresh basil.
- Add the cooled pasta to the vegetable mixture.
- In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly.
- Serve immediately or chill in the refrigerator for 10-15 minutes before serving.
Notes
- Feel free to customize the salad with your favorite summer vegetables or proteins like grilled chicken or shrimp.
- This pasta salad can be made a few hours ahead and stored in the refrigerator; just add a splash of olive oil before serving if it looks dry.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 36
- Fiber: 3
- Protein: 8
Keywords: summer salad pasta, pasta salad recipe, quick pasta salad, cold pasta salad, Mediterranean pasta salad, easy summer recipes