Description
A vibrant and refreshing Summer Pasta Salad featuring pasta, crisp vegetables, and tangy feta, perfect for warm-weather meals and gatherings.
Ingredients
- 12 oz rotini (or penne, fusilli, farfalle) pasta
- 1 tbsp kosher salt (for pasta water)
- 1.5 cups cherry tomatoes, halved
- 2 mini (Persian) cucumbers, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup crumbled feta cheese
- 1/4 cup extra-virgin olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 tbsp fresh basil, chopped
- 1 garlic clove, minced
- Salt & pepper to taste
Instructions
- Cook pasta in salted water until al dente, following package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta with cherry tomatoes, cucumbers, and bell peppers.
- Add crumbled feta cheese to the bowl without stirring.
- In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, chopped basil, minced garlic, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine all ingredients.
- Serve immediately or refrigerate to allow the flavors to meld.
Notes
- Customize with your favorite pasta shapes or cheeses.
- Add protein like grilled chicken, shrimp, or chickpeas for a full meal.
- Store in an airtight container in the fridge for 3–4 days.
- Refresh with a drizzle of olive oil or lemon juice before serving leftovers.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
