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Colorful summer pasta salad with fresh vegetables and herbs

Summer Pasta Salad

A refreshing and colorful pasta salad bursting with seasonal vegetables and feta cheese, perfect for warm days and gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean
Calories: 260
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz pasta (fusilli or penne) Cook according to package instructions.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup olives, sliced
  • 1/4 cup fresh basil, chopped
Dressing
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • to taste Salt and pepper

Method
 

Preparation
  1. Cook the pasta according to package instructions. Drain and let cool.
  2. In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, olives, and basil.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss to combine.
  5. Serve chilled or at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator. This salad will keep well for about 3 days. If the pasta absorbs the dressing, refresh with a splash of olive oil or balsamic vinegar before serving. Customize with seasonal veggies as desired.
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