Summer Pasta Salad

A vibrant and refreshing dish showcasing the best of seasonal ingredients, perfect for sunny days and gatherings.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American, Mediterranean

Calories: 300

Ingredients Method Notes

Ingredients

Pasta and Vegetables

8 oz pasta (penne or fusilli) Use al dente for best texture.
1 cup cherry tomatoes, halved Fresh for best flavor.
1 cucumber, diced Use any type of cucumber.
1 bell pepper, diced Any color works.
1/2 red onion, chopped Can substitute with green onion for a milder taste.
1 cup feta cheese, crumbled Can substitute with mozzarella or avocado.
1/4 cup fresh basil, chopped Substitute with dried basil if fresh isn't available.

Dressing

1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste

Method

Preparation

Cook the pasta according to package instructions. Drain and cool under cold running water or in an ice bath.
In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, and fresh basil.
In a separate bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
Pour the dressing over the pasta salad and gently toss to coat.
Refrigerate for at least 30 minutes before serving.

Notes

For best texture and flavor, serve chilled or at room temperature. This salad can be prepared a day in advance. Add dressing right before serving to maintain crispness.