Description
A refreshing and easy-to-make pasta salad perfect for spring break gatherings. Packed with fresh vegetables and a light dressing, it’s a crowd-pleaser.
Ingredients
Scale
- 2 cups cooked pasta (penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let it cool.
- In a large bowl, combine pasta, cherry tomatoes, cucumber, red onion, and black olives.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently to combine.
- Sprinkle crumbled feta cheese on top before serving.
Notes
- You can add grilled chicken or shrimp for extra protein.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg
Keywords: spring break, pasta salad, easy recipe, vegetarian, Mediterranean