20-Minute Spring Garden Pasta Salad That Tastes Like Sunshine
A light and refreshing pasta salad packed with fresh spring vegetables. Perfect for picnics or as a side dish.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 6 servings 1x
- Category: Salad
- Method: Tossed
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 12 oz pasta (rotini or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine pasta with cherry tomatoes, cucumber, red onion, and black olives.
- In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper.
- Pour dressing over the pasta mixture and toss to combine.
- Sprinkle feta cheese on top before serving.
Notes
- Chill for at least 30 minutes before serving for best flavor.
- Add grilled chicken or shrimp for a protein boost.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg