Description
Back-to-school veggie pasta salad is the perfect dish for busy weeknights, combining colorful vegetables and hearty pasta in a refreshing, nutritious meal. Featuring sweet cherry tomatoes, crunchy cucumbers, and creamy feta cheese, all tossed in a zesty balsamic dressing, this vibrant salad is not only delicious but also easy to prepare. Ideal for quick dinners or make-ahead lunches, it promises to brighten up any evening with its delightful flavors.
Ingredients
Scale
- 2 cups cooked fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mixed colors), diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the fusilli pasta in salted water according to package instructions until al dente. Drain and cool completely.
- While the pasta cools, chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- In a large mixing bowl, combine the cooled pasta with chopped veggies and crumbled feta cheese. Toss gently.
- Drizzle olive oil and balsamic vinegar over the salad mixture. Season with salt and pepper; toss again until well combined.
- Chill in the refrigerator for at least one hour before serving to let flavors meld.
- Serve in bowls or on plates; garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg