Description
Experience the vibrant flavors of fall with this Harvest Pasta Salad, a delightful mix of fresh vegetables and herbs that brings joy to any gathering.
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mixed colors), chopped
- 1/2 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice (fresh squeezed)
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the rotini pasta in a large pot of salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water to stop cooking.
- While the pasta cools, chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- In a large mixing bowl, combine the cooked pasta with the chopped vegetables.
- Drizzle the olive oil and lemon juice over the pasta mixture. Add salt and pepper to taste. Toss gently to coat all ingredients evenly.
- Sprinkle crumbled feta cheese and chopped herbs on top. Fold carefully to combine without mashing veggies.
- Allow the salad to sit for at least 30 minutes before serving for optimal flavor blending.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: Approximately 1.5 cups (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg