Ingredients
Pasta and Veggies
- 2 cups pasta (fusilli or rotini) Choose fusilli or rotini for best dressing adherence.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Italian seasoning
- to taste Salt and pepper
Method
Cooking the Pasta
- Cook the pasta according to package instructions. Drain and rinse under cold water.
Mixing Ingredients
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, black olives, and feta cheese.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
Serving
- Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 3gSodium: 500mgFiber: 3gSugar: 2g
Notes
Keep leftover pasta salad in an airtight container in the refrigerator for about 3 days. If it becomes dry, drizzle with a little olive oil or vinegar.
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