Greek-Inspired Cold Pasta: Easy Refreshing Recipe for Summer Munching
A delightful dish perfect for summer gatherings, featuring a medley of fresh vegetables and pasta.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces pasta of your choice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup red onion, diced
- 1 cup feta cheese, crumbled
- 1/4 cup olives, sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and let it cool.
- In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
- In a separate bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to combine.
- Chill in the refrigerator for at least one hour before serving.
Notes
- This pasta salad can be made ahead of time for convenience.
- Feel free to add any other fresh vegetables you enjoy.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 20 mg
Keywords: Greek, Pasta Salad, Summer, Cold Pasta, Easy Recipe