Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mixed colors), diced
- ½ cup red onion, thinly sliced
- ½ cup feta cheese, crumbled
- ¼ cup fresh basil, chopped
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the rotini in salted boiling water until al dente (8–10 minutes). Drain and rinse with cold water.
- While the pasta cools, chop cherry tomatoes, cucumber, bell peppers, and slice red onion.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to taste.
- In a large bowl, combine cooled pasta with chopped veggies and crumbled feta. Drizzle with dressing and mix gently to combine.
- Chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg