Description
This awesome pasta salad recipe is a crowd-pleaser with its fresh vegetables and tangy dressing. Ideal for picnics and potlucks, it combines colorful veggies with perfectly cooked pasta, making it a delightful side dish or main course. Quick and easy to prepare, this pasta salad will become your go-to recipe for any gathering.
Ingredients
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to coat evenly.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Feel free to add more veggies like broccoli, carrots, or zucchini for extra crunch and nutrition.
- This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg