Description
A refreshing cold pasta salad perfect for summer gatherings, packed with colorful vegetables and a zesty dressing.
Ingredients
Scale
- 8 ounces pasta (fusilli or rotini recommended)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 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 garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, feta cheese, and fresh basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
- Feel free to add or substitute any vegetables you like, such as zucchini or spinach.
- This salad can be made a day ahead and stored in the refrigerator for easy meal prep.
Nutrition
- Calories: 250
- Sugar: 3
- Sodium: 200
- Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 6
Keywords: summer pasta salad recipes cold, cold pasta salad, summer salad, easy pasta salad recipes