Ingredients and Weight:
- 1 pound penne pasta, cooked al dente and cooled
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup black olives, sliced
- 1 cup crumbled feta cheese
- 1/2 cup chopped fresh basil
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the cooked pasta, tomatoes, red onion, cucumber, bell pepper, olives, feta cheese, and basil.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper.
- Pour the dressing over the pasta mixture and toss to combine.
- Serve immediately or chill before serving.
Nutritional Information:
- Calories: 340 per serving
- Carbohydrates: 40g
- Protein: 16g
- Fat: 16g
- Fiber: 4g
Dish Characteristics:
- Colorful and vibrant
- Fresh and flavorful
- Ideal for summer gatherings and barbecues
- Suitable for vegetarians
User Comments:
- "This pasta salad is a perfect blend of vegetables, cheese, and a tangy dressing."
- "The combination of flavors is delicious and refreshing."
- "I love that it's a quick and easy dish to prepare."
- "The salad is a crowd-pleaser at every party I host."
- "The leftovers are just as good the next day."
Special Precautions and Tips:
- For a more intense flavor, use aged feta cheese.
- If you don't have red wine vinegar, you can substitute white wine vinegar or balsamic vinegar.
- Let the pasta cool completely before adding the dressing to prevent the salad from getting soggy.
- If you're serving the salad immediately, chill it for at least 30 minutes to enhance the flavors.
