Description
A colorful and nutritious pasta salad featuring fresh vegetables, feta cheese, and a tangy vinaigrette, perfect for meal prep or light lunches.
Ingredients
Scale
- 16 oz pasta (Barilla Protein+ recommended)
- 1 cucumber (peeled and sliced into 1/2-inch half-moons)
- 1 pint tomatoes (halved)
- 1 red bell pepper (seeded and diced into 1/2-inch pieces)
- 1 yellow bell pepper (diced)
- 1 red onion (thinly sliced)
- 5 oz feta cheese (crumbled)
- 2 tbsp fresh dill (chopped)
- 2/3 cup olive oil
- 1/2 cup red wine vinegar
- 1 lemon (freshly squeezed)
- 1 tbsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Prepare all your vegetables while the pasta water comes to a boil.
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente (9-10 minutes).
- Drain the pasta and rinse it under cold water until completely cooled.
- Whisk together olive oil, red wine vinegar, and lemon juice with oregano, garlic powder, salt, and pepper in a small bowl.
- Combine the cooled pasta with the prepared vegetables in a large bowl.
- Pour the vinaigrette over the pasta and vegetables, then gently toss until evenly mixed.
- Add the feta crumbles and fresh dill, tossing once more.
- Let the salad rest for at least 15-20 minutes or refrigerate for up to 4 hours before serving.
- Chill until ready to serve, stirring gently and adjusting seasoning as needed.
Notes
Best served cold; can be made a day ahead for improved flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg