Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, diced
- 1 cup bell peppers (red, yellow, or orange), diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Cook the rotini in a pot of salted boiling water until al dente. Drain and rinse under cold water.
- While the pasta cooks, 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 cooled pasta with the chopped vegetables. Drizzle with dressing and toss gently.
- Crumble feta cheese over the salad and give it one last gentle toss.
- Chill before serving or enjoy immediately!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg