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Pasta Salad with Fresh Vegetables

This delightful pasta salad is a simple yet satisfying dish, perfect for quick lunches or gatherings. It's loaded with fresh ingredients, making lunchtime a cherished ritual.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Pasta of choice Consider whole wheat or gluten-free options for a healthier alternative.
  • 1 cup Cherry tomatoes, halved Or substitute with sun-dried tomatoes.
  • 1 cup Cucumber, diced
  • 1/2 cup Olives, sliced Black or green, depending on your preference.
  • 1/2 cup Feta cheese, crumbled Add goat cheese for a creamier texture.
  • 2 tablespoons Olive oil For drizzling.
  • 1/4 cup Fresh herbs (parsley or basil) Feel free to get creative with herbs.
  • to taste Salt and pepper

Method
 

Preparation
  1. Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente.
  2. While the pasta cooks, prepare your veggies by halving the cherry tomatoes and dicing the cucumber.
Mixing
  1. In a large bowl, combine the cherry tomatoes, cucumber, olives, and feta cheese.
  2. Once the pasta is cooked, drain it and run it under cold water to stop the cooking process.
  3. Toss the cooled pasta into the bowl with the veggies and feta.
  4. Drizzle with olive oil and sprinkle with your chosen fresh herbs, salt, and pepper. Mix gently to combine all the ingredients.
Serving
  1. Serve immediately or store in the refrigerator for an easy meal prep option throughout the week.

Notes

This dish can be made in advance for easy grab-and-go lunches. Consider adding proteins like grilled chicken or chickpeas for added nutrition. Store leftovers in an airtight container in the fridge for up to 3 days.