Description
Italian Chop Pasta Salad is a vibrant, flavor-packed dish that brings the essence of summer to your table. Featuring perfectly cooked pasta tossed with crisp vegetables and a zesty dressing, this salad is not just a side—it’s a celebration! Perfect for picnics, potlucks, or family gatherings, it’s easy to make and guaranteed to impress your guests. Enjoy the delightful combination of fresh ingredients and bold flavors in each colorful bite.
Ingredients
Scale
- 12 oz rotini or farfalle pasta
- 1 cup cherry tomatoes, halved
- 1 medium English cucumber, diced
- 1 cup bell peppers (mixed colors), diced
- 1/2 medium red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup extra virgin olive oil
- 1/4 cup aged balsamic vinegar
- 1 tsp dried oregano
- Salt & pepper to taste
Instructions
- Cook the pasta: In a large pot of salted boiling water, cook the pasta for 8-10 minutes until al dente. Drain and rinse under cold water.
- Prepare the vegetables: Chop the cucumber, halve the cherry tomatoes, dice the bell peppers, and thinly slice the red onion.
- Mix the dressing: Whisk together olive oil, balsamic vinegar, oregano, salt, and pepper in a small bowl.
- Combine: In a large bowl, mix cooled pasta with chopped vegetables and feta cheese. Pour the dressing over and toss gently to coat.
- Chill: Refrigerate for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg