pasta veggie salad
This Pasta Veggie Salad is a vibrant and refreshing dish perfect for a light lunch or a side at your next gathering. Packed with colorful veggies and tossed in a zesty dressing, it’s a great way to enjoy a healthy meal that is filling and delicious.
Equipment
- 1 large pot
- 1 colander
- 1 mixing bowl
- 1 whisk or fork
- 1 knife
- 1 cutting board
Ingredients
- 8 oz pasta (fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 whole bell pepper (red or yellow), diced
- 1 cup broccoli florets (lightly steamed)
- ½ cup black olives, sliced
- ¼ cup red onion, finely chopped
- ½ cup feta cheese, crumbled (optional) Optional ingredient.
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- to taste salt and pepper
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool it down. Set aside.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, broccoli, black olives, and red onion.
- In a separate bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper to create the dressing.
- Pour the dressing over the pasta and vegetables. Toss everything gently until well combined.
- If using, sprinkle crumbled feta cheese on top before serving.
- Chill in the refrigerator for about 10-15 minutes to allow the flavors to meld, then serve.
Notes
Feel free to customize the salad by adding other veggies like carrots or spinach.
You can also add grilled chicken or chickpeas for added protein.
This salad can be made a day in advance; just keep it refrigerated and add feta right before serving.