Description
Summer Veggie Pasta Salad is a refreshing and colorful dish that embodies the essence of summer. Packed with vibrant vegetables like cherry tomatoes, bell peppers, and crisp cucumbers, this pasta salad is drizzled with a zesty olive oil and lemon dressing that enhances its fresh flavors. Perfect for picnics, BBQs, or simple weeknight dinners, this easy-to-make recipe will be your go-to for warm weather dining.
Ingredients
Scale
- 2 cups short pasta (e.g., rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup mixed bell peppers (red, yellow, green), sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Cook the pasta in boiling salted water until al dente. Drain and rinse under cold water.
- While the pasta cools, chop the vegetables: dice the cucumber, halve the cherry tomatoes, slice the bell peppers and red onion.
- In a large bowl, combine cooled pasta and chopped vegetables. Toss gently to mix.
- Drizzle olive oil and lemon juice over the salad. Season with salt and pepper; add dried oregano if desired.
- Crumble feta cheese on top and gently fold everything together.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg