Description
Back-to-school veggie pasta salad is a vibrant, nutritious dish that combines colorful vegetables and al dente pasta, all tossed in a zesty dressing. Perfect for busy weeknights or school lunches, this salad is not only easy to prepare but also packed with flavor that kids and adults alike will love. Enjoy the freshness of seasonal veggies while keeping meal prep simple and fun!
Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (mixed colors)
- ½ cup red onion, finely chopped
- ½ cup crumbled feta cheese
- ¼ cup extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- 1. Cook the Pasta: Boil water in a large pot, add salt generously, and cook rotini according to package instructions until al dente. Drain and rinse under cold water.
- 2. Prepare Veggies: While pasta cools, chop cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- 3. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper until smooth.
- 4. Combine Ingredients: In a large bowl, mix cooled pasta with chopped veggies and crumbled feta cheese.
- 5. Dress the Salad: Pour dressing over the salad and toss gently to coat evenly.
- 6. Chill: Cover and refrigerate for at least one hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg