Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, chopped (any color)
- 1/2 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in boiling salted water until al dente, about 8 minutes. Drain and rinse under cold water.
- While the pasta cools, chop cherry tomatoes, cucumber, bell peppers, and red onion.
- In a large bowl, combine the cooled pasta with chopped veggies and crumbled feta cheese.
- In a small bowl, whisk together olive oil and balsamic vinegar; season with salt and pepper.
- Pour the dressing over the pasta salad and toss gently to coat.
- Cover and refrigerate for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg