Description
A delightful Summer Veggie Pasta Salad with Feta Cheese that bursts with flavor and freshness, perfect for summer gatherings.
Ingredients
Scale
- 250 grams fusilli pasta (about 8.8 oz)
- 250 grams cherry tomatoes, halved (about 1.5 cups)
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, finely chopped
- 150 grams feta cheese, crumbled (about 5.3 oz)
- 60 ml olive oil (about 1/4 cup)
- 30 ml lemon juice (about 2 tablespoons)
- Fresh basil, a handful, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the fusilli pasta in boiling water according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
- While the pasta cooks, wash and chop the cherry tomatoes, cucumber, bell peppers, and red onion. Place in a large mixing bowl.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Adjust seasoning to taste.
- Once the pasta has cooled, add it to the bowl with the chopped vegetables. Pour the dressing over and toss gently to combine. Sprinkle crumbled feta cheese and chopped basil over the salad and fold them in.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Let the salad sit for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: pasta salad, summer salad, feta cheese, vegetarian recipe