Description
This vibrant summer pasta salad is a celebration of fresh ingredients, perfect for picnics, barbecues, or simply enjoying in your backyard. With tender rotini pasta tossed with juicy cherry tomatoes, crunchy cucumbers, and crumbled feta cheese, every bite bursts with flavor. Dressed in a zesty lemon-olive oil dressing, this dish is not only visually appealing but also incredibly easy to prepare—ideal for warm weather gatherings!
Ingredients
Scale
- 12 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1 bell pepper, chopped (any color)
- 1/2 cup feta cheese, crumbled
- 1/3 cup extra virgin olive oil
- Juice of 1 lemon (about 3 tbsp)
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot and add rotini. Cook until al dente (8–10 minutes), then drain and rinse under cold water.
- While the pasta cooks, chop the tomatoes, cucumber, onion, and bell pepper.
- In a bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- In a large bowl, mix cooked pasta with vegetables and feta cheese. Drizzle with dressing and toss gently to coat.
- Cover and refrigerate for at least 30 minutes to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg