Description
A refreshing and nutritious dish that combines whole wheat pasta with crisp cucumbers and vibrant vegetables, perfect for summer picnics or as a light meal.
Ingredients
Scale
- 2 cups whole wheat pasta (uncooked)
- 2 medium fresh cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1 cup bell peppers (any color), diced
- 1 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt, to taste
- Pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- While the pasta is cooking, wash and dice the cucumbers, halve the cherry tomatoes, thinly slice the red onion, and dice the bell peppers. Place all the prepared vegetables in a large mixing bowl.
- Once the pasta has cooled, add it to the bowl with the vegetables. Gently toss to combine all the ingredients.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined. Pour the dressing over the pasta and vegetable mixture. Add the crumbled feta cheese and gently toss everything together until evenly coated.
- Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together. Serve cold.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Best served cold; does not freeze well.
- Consider adding grilled chicken or chickpeas for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Healthy Pasta Cucumber Salad, Summer Salad, Vegetarian Salad