Description
A fresh and colorful spring pasta salad.
Ingredients
Scale
- 8 oz pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced
- 1/2 cup red onion, diced
- 1/4 cup olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell peppers, red onion, and olives.
- Add feta cheese, olive oil, and lemon juice.
- Toss everything together until well mixed.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- This salad can be made ahead of time.
- Feel free to add your favorite vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: spring pasta salad