Pasta Salad with Veggies

This vibrant Pasta Salad with Veggies is a refreshing blend of colorful vegetables and al dente pasta, perfect for a light dinner or a picnic. Tossed in a zesty lemon vinaigrette, it brings a delightful crunch and flavor to your table.

Ingredients

• Pasta (fusilli or penne) - 150 grams
• Cherry tomatoes - 100 grams, halved
• Cucumber - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Red onion - 1/4, finely chopped
• Kalamata olives - 50 grams, pitted and sliced
• Feta cheese - 50 grams, crumbled
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, chopped red onion, sliced kalamata olives, and crumbled feta cheese.
3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and black pepper.
4. Add the cooled pasta to the vegetable mixture and pour the dressing over it. Toss gently to combine.
5. Garnish with chopped fresh parsley and serve immediately or chill in the refrigerator for 30 minutes before serving for enhanced flavor.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 15 mg
• Total Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Source of healthy fats from olive oil and feta cheese.

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