Ingredients and Weight:
- Rotini pasta: 1 pound (454 grams)
- Bell peppers (red, yellow, and green): 1 pound (454 grams)
- Zucchini: 1 pound (454 grams)
- Carrots: 1 pound (454 grams)
- Cherry tomatoes: 1 pound (454 grams)
- Red onion: 1 small (120 grams)
- Black olives (pitted): 1 cup (160 grams)
- Feta cheese: 1 cup (150 grams)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cook the rotini pasta according to package instructions. Drain and rinse with cold water.
- Chop the bell peppers, zucchini, carrots, tomatoes, and onion into bite-sized pieces.
- In a large bowl, combine the pasta, vegetables, olives, and feta cheese.
- Add your favorite salad dressing (not included in this recipe).
- Toss to coat and serve.
Nutritional Information (per serving):
- Calories: 250
- Protein: 10 grams
- Carbohydrates: 40 grams
- Fat: 10 grams
Dish Characteristics:
- Colorful and visually appealing
- Packed with fresh vegetables
- Refreshing and satisfying
- Can be served as a side dish or main course
User Comments:
- "The combination of vegetables and feta cheese in this salad is simply divine."
- "I love that it's easy to make and can be customized to my taste preferences."
- "The vibrant colors make this salad a feast for both the eyes and the palate."
- "It's a perfect salad for picnics or potlucks."
- "The leftovers make for an excellent lunch the next day."
Special Precautions and Tips:
- To save time, use pre-washed and chopped vegetables from the supermarket.
- Season the salad with salt and pepper to taste.
- For a vegetarian version, omit the feta cheese.
- To enhance the flavor, let the salad sit for at least 30 minutes before serving.
