Pasta Salad
Cook
15 mins
Prep Time
15 mins
Total Time
30 mins
Serves
8
Ingredients
- For the Pasta:
- 12 oz (340g) pasta (rotini, penne, or fusilli)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumbers, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup fresh parsley or basil, chopped
- For the Dressing:
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Kitchen Tools Needed:
- Large pot (for cooking pasta)
- Mixing bowl
- Whisk or fork (for making dressing)
- Knife and cutting board
Steps
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
- Prepare the Vegetables: While the pasta is cooling, chop the cherry tomatoes, cucumbers, red bell pepper, red onion, and black olives.
- Assemble the Salad: In a large mixing bowl, combine the cooked pasta, chopped vegetables, feta cheese (if using), and fresh parsley or basil.
- Add the Dressing: Pour the dressing over the pasta salad and toss everything together until evenly coated. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Chill and Serve: Refrigerate the pasta salad for at least 30 minutes to let the flavors meld. Serve chilled as a side dish or a light main course.
Macros:
Total Calories: 220
Carbs: 30g
Proteins: 5g
Fats: 10g