Description
A vibrant and refreshing garden pasta salad, perfect for summertime picnics and family gatherings.
Ingredients
Scale
- 8 oz. pasta (penne, rotini, elbow, etc.)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 each of red, yellow, and green bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup mixed fresh basil and parsley, chopped
- ½ cup feta cheese, crumbled (optional)
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper, to taste
- 1 teaspoon garlic powder (or 1 clove fresh, minced)
Instructions
- Cook the pasta in a large pot of salted water until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Prepare the vegetables by chopping the tomatoes, cucumbers, bell peppers, and red onion into uniform sizes.
- Make the dressing by whisking together olive oil, red wine vinegar, garlic powder, salt, and pepper in a small bowl.
- Combine the cooked pasta, chopped veggies, and herbs in a large mixing bowl.
- Chill the salad in the fridge for at least 30 minutes before serving, then add feta cheese and toss gently.
Notes
This salad gets even better as it sits, store in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: pasta salad, garden salad, summer recipe, vegetarian salad