Ingredients and Weight:
- Short pasta (such as penne, rotini, or fusilli), 16 ounces
- Olive oil, 1/4 cup
- Red onion, 1/2, chopped
- Bell pepper (any color), 1, chopped
- Zucchini, 1, chopped
- Cherry tomatoes, 1 cup, halved
- Cucumber, 1, chopped
- Feta cheese, 1 cup, crumbled
- Fresh parsley, 1/4 cup, chopped
- Salt and black pepper to taste
Preparation Time:
Cooking Time:
Cooking Difficulty Level:
Preparation Method Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse with cold water.
- While the pasta is cooking, prepare the vegetables. Chop the onion, bell pepper, zucchini, tomatoes, and cucumber.
- In a large bowl, combine the cooked pasta, vegetables, feta cheese, and parsley. Drizzle with olive oil and season with salt and pepper to taste.
- Toss to combine and chill before serving.
Nutritional Information:
- Calories: 400 per serving
- Fat: 15 grams
- Carbohydrates: 50 grams
- Protein: 20 grams
Dish Characteristics:
- Refreshing and light
- Colorful and flavorful
- Perfect for summer picnics or casual gatherings
User Comments:
- "This salad was a hit at our picnic. It was so easy to make and everyone loved the fresh, summery flavor."
- "I'm not usually a fan of pasta salad, but this one was really good. The vegetables were crisp and the dressing was light and tangy."
- "This salad is perfect for a quick and easy lunch or dinner. It's also packed with nutrients, so I feel good about eating it."
Special Precautions and Tips:
- If you don't have feta cheese, you can substitute with another type of cheese such as mozzarella or cheddar.
- To make the salad ahead of time, prepare it up to 24 hours in advance. Store it in the refrigerator and bring to room temperature before serving.
- This salad is also a great way to use up leftover vegetables. Just add them to the mix and enjoy!
