Ingredients
Pasta and Veggies
- 8 ounces pasta (e.g., fusilli or penne) Cook according to package instructions.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 large bell pepper, diced
- 1/4 medium red onion, thinly sliced
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled Can substitute with mozzarella pearls or omit for vegan option.
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Garnish
- Fresh herbs (e.g., basil or parsley) For garnish before serving.
Method
Preparation
- Cook the pasta according to package instructions. Drain and let it cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, spinach, and feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Garnish with fresh herbs before serving.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 35gProtein: 10gFat: 12gSaturated Fat: 3gSodium: 300mgFiber: 4gSugar: 3g
Notes
Store in an airtight container in the refrigerator for 3 to 5 days. Add dressing just before serving to keep pasta and veggies crisp. For extra nutrition, add proteins like grilled chicken or chickpeas.
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