Description
A vibrant and refreshing pasta salad packed with protein and fresh vegetables, perfect for sunny days and gatherings.
Ingredients
Scale
- 16 oz Barilla Protein+ pasta
- 1 Cucumber, peeled and sliced into half-moons
- 1 Pint Tomatoes, halved
- 1 Red Bell Pepper, seeded and diced
- 1 Yellow Bell Pepper, seeded and diced
- 1 Red Onion, quartered and thinly sliced
- 5 oz Feta Cheese, crumbled
- 2 tbsp Fresh Dill, chopped
- 2/3 cup Olive Oil
- 1/2 cup Red Wine Vinegar
- 1 Lemon, juiced
- 1 tbsp Oregano
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
- 1/4 tsp Pepper
Instructions
- Chop the vegetables by cutting the cucumber, bell peppers, onion, and tomatoes into bite-sized pieces.
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and cool under cold water.
- Prepare the dressing by whisking together olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper in a jar or bowl.
- Combine the cooled pasta with the chopped vegetables in a large mixing bowl. Pour the dressing over and mix well.
- Add the crumbled feta cheese and dill, folding gently to combine.
- Let the salad rest for 15-20 minutes at room temperature or refrigerate for up to 4 hours.
- Serve chilled and enjoy your Mediterranean delight!
Notes
This salad can be prepared a few hours in advance for deeper flavors. Avoid adding the dressing until ready to serve to keep the vegetables crunchy.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg