Description
Zesty Mediterranean pasta salad with garden veggies is a vibrant and refreshing dish that brings the essence of summer right to your table. Bursting with colorful vegetables and tossed in a tangy olive oil-lemon dressing, this easy-to-make salad is perfect for picnics, barbecues, or as a light lunch. Its customizable nature allows you to tailor it to your taste, making every bite a delightful journey to the Mediterranean coast.
Ingredients
Scale
- 8 oz fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mixed colors), diced
- 1/2 cup red onion, finely chopped
- 4 oz feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
- Fresh herbs (basil or parsley), chopped
Instructions
- Cook the fusilli pasta in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water.
- While the pasta cools, chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- In a bowl, whisk together olive oil, lemon juice, salt, and pepper.
- In a large bowl, combine the cooled pasta with chopped vegetables. Pour the dressing over and toss gently.
- Add crumbled feta cheese and fresh herbs; toss again until evenly mixed.
- Chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg