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Summer Pasta Salad with Fresh Vegetables and Feta Cheese

Summer Pasta Salad with Fresh Vegetables and Feta Cheese

DeShawn Mitchell
A refreshing pasta salad packed with vibrant seasonal vegetables and creamy feta cheese, perfect for picnics, barbecues, or a light summer meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 6 servings
Calories 250 kcal

Ingredients
  

Pasta and Dressing

  • 12 oz short pasta (penne, rotini, farfalle, or fusilli) cooked al dente
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar or lemon juice
  • 1 tsp Dijon mustard optional

Vegetables and Cheese

  • 1 cup cherry tomatoes halved
  • 1 cucumber diced or sliced
  • 1 bell pepper diced
  • 1/2 cup feta cheese crumbled
  • 2 tbsp fresh herbs (parsley, basil, or dill) finely chopped

Instructions
 

Cook the Pasta

  • Cook the pasta in heavily salted water until al dente, according to package instructions. Drain and rinse with cold water to stop the cooking process. Let it cool completely.

Prepare the Dressing

  • In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, Dijon mustard (if using), and a pinch of salt and pepper. Set aside to let the flavors meld.

Chop the Vegetables

  • Chop the cherry tomatoes, cucumber, bell pepper, and fresh herbs into uniform bite-sized pieces.

Assemble the Salad

  • In a large bowl, combine the cooled pasta, chopped vegetables, and crumbled feta cheese. Pour the dressing over the salad and toss gently to coat evenly. Refrigerate for at least 30 minutes to marinate before serving.

Notes

  • 1- Use fresh, seasonal vegetables for the best flavor.
  • 2- Let the salad marinate for maximum flavor.
  • 3- Serve chilled for a refreshing summer dish.
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