Ingredients
Scale
- 12 oz pasta (fusilli, penne, or rotini)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup black olives, sliced
- 1 cup feta cheese, crumbled
- 1/2 cup fresh basil, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, feta cheese, and basil.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Feel free to customize with your favorite vegetables or proteins.
- This salad can be made a day in advance for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 350
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 34
- Fiber: 3
- Protein: 8