Spring Pasta Salad
A vibrant and colorful pasta salad featuring fresh vegetables, herbs, and a light dressing, perfect for spring gatherings.
Ingredients
Pasta and Vegetables
- 8 ounces uncooked pasta (your choice) Short shapes like rotini, fusilli, or penne work best.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced Add fresh before serving to maintain texture.
- 1 cup bell pepper, diced
- ½ cup red onion, finely chopped
- 1 cup fresh spinach, chopped
- ½ cup feta cheese, crumbled Can substitute with goat cheese or cheddar.
- ½ cup Kalamata olives, pitted and sliced
Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Garnish
- Fresh herbs (such as basil or parsley) For garnish and added flavor.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
- In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced bell pepper, finely chopped red onion, and chopped spinach. Toss gently to mix.
- Add the cooked pasta, crumbled feta cheese, and sliced Kalamata olives to the vegetable mixture.
- In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper.
- Pour the dressing over the pasta salad and toss to coat all ingredients.
- Let the salad sit for at least 30 minutes before serving to allow flavors to meld.
Serving
- Serve in a large bowl or portion into individual plates. Garnish with fresh herbs.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
The salad can be stored in an airtight container in the refrigerator for up to three days. Consider adding delicate ingredients like cucumbers fresh right before serving. For meal prep, store dressing separately.