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Summer Pasta Salad

A vibrant and refreshing pasta salad combining hearty pasta with fresh vegetables and tangy feta cheese, ideal for summer gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (e.g., rotini, penne) Opt for shapes that capture ingredients well.
  • 1 cup cherry tomatoes, halved Use firm and plump tomatoes for best flavor.
  • 1 cup cucumber, diced Fresh cucumbers add crunch; consider Persian or English for fewer seeds.
  • 1/2 cup red onion, diced Red onion adds color and sharpness.
  • 1 cup bell peppers, diced Add sweetness and color.
  • 1/2 cup black olives, sliced Provides a briny flavor to the salad.
  • 1/3 cup feta cheese, crumbled Use high-quality feta for the best taste.
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the pasta according to package instructions until al dente. Drain and let cool completely.
  2. In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, red onion, bell peppers, black olives, and feta cheese.
  3. In a separate bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper until well blended.
  4. Pour the dressing over the pasta salad and toss gently to combine all ingredients.
  5. Chill the salad in the refrigerator for at least 30 minutes before serving.

Notes

For added flavor, incorporate fresh herbs like basil or parsley. Store any leftovers in an airtight container for up to 3-4 days. Avoid freezing with the dressing included.