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Summer Pasta Salad

A refreshing and vibrant pasta salad filled with fresh vegetables and a zesty dressing, perfect for picnics and gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Dish, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounces fusilli or penne pasta Preferably fusilli or penne
  • 1 cup halved cherry tomatoes
  • 1 cup diced cucumber
  • 1/2 cup finely chopped red onion
  • 1 whole bell pepper, chopped Any color
  • 1 cup crumbled feta cheese
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • to taste salt and pepper

Method
 

Preparation
  1. Cook the pasta according to the package instructions until al dente. Drain and cool completely.
  2. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, and feta cheese. Toss gently to mix.
  3. In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper until well combined.
  4. Pour the dressing over the pasta salad mixture and toss thoroughly to ensure everything is coated evenly.
  5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Notes

For variations, consider adding protein like chickpeas or grilled chicken, experimenting with different dressings, or incorporating fresh herbs. This salad is best served chilled or at room temperature, making it perfect for gatherings.