Ingredients
Scale
- 12 ounces pasta (like rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, diced
- 1 cup bell pepper, diced
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, black olives, feta cheese, and basil.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine thoroughly.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- Feel free to add or substitute any of your favorite vegetables.
- This pasta salad can be made a day in advance for even better flavor.
- Adjust the amount of dressing according to your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 250
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 3
- Protein: 8
Keywords: Italian pasta salad, fresh pasta salad, easy pasta salad recipe, crowd-pleasing pasta salad, zesty pasta salad