Ingredients
Scale
- 1 lb penne pasta
- 1 pint cherry tomatoes, halved
- 1 large English cucumber, diced
- 1 bell pepper (red), diced
- 1 bell pepper (green), diced
- ½ medium red onion, finely chopped
- ½ cup Kalamata olives, pitted and sliced (optional)
- 1 cup feta cheese, crumbled
- 1 cup Italian dressing
Instructions
- Cook the penne pasta in a large pot of salted boiling water until al dente. Drain and rinse under cold water.
- While the pasta cools, chop the cherry tomatoes, cucumber, both bell peppers, and red onion.
- In a large bowl, combine the cooled pasta with all the chopped vegetables, olives (if using), and feta cheese.
- Pour Italian dressing over the mixture and gently stir until everything is well-coated.
- Chill in the fridge for at least one hour to allow flavors to meld before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg