Description
Brighten up your meals with this Back-to-School Veggie Pasta Salad, a delightful blend of perfectly cooked whole grain pasta and vibrant, crunchy vegetables. Tossed in a zesty lemon and olive oil dressing, this salad is not only visually appealing but also packed with flavor and nutrition. Perfect for busy weeknights or packed lunches, it’s sure to be a family favorite that brings smiles all around!
Ingredients
Scale
- 8 oz whole grain pasta (penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mixed colors), diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 3 tbsp olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and cool under cold water.
- While the pasta cools, chop the cherry tomatoes, cucumber, bell peppers, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- In a large bowl, combine the cooled pasta with chopped vegetables and crumbled feta cheese.
- Drizzle dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg