Description
A refreshing Italian Pasta Salad featuring fusilli pasta, fresh vegetables, and a tangy balsamic vinaigrette.
Ingredients
Scale
- 8 ounces fusilli pasta
- 1 cup grape tomatoes, quartered
- 1 cup bell pepper, chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup green onions, sliced
- 1/4 cup parsley, chopped
- 1/2 cup balsamic vinaigrette
- Salt and pepper to taste
Instructions
- Begin by boiling the fusilli pasta in salted water until it reaches a perfect al dente texture. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process.
- In a spacious bowl, mix the cooled fusilli with grape tomatoes, bell pepper, Kalamata olives, feta cheese, green onions, and parsley, ensuring everything is evenly distributed.
- Drizzle the balsamic vinaigrette over the mixture and gently fold everything together, allowing the dressing to coat the ingredients. Adjust the seasoning with salt and pepper as desired.
- Let the pasta salad sit for about 30 minutes in the refrigerator, giving the flavors time to blend beautifully.
- Serve the salad cold or at room temperature for a refreshing dish.
Notes
- For a heartier option, add grilled shrimp or chickpeas for extra protein.
- Swap the balsamic vinaigrette for a lemon-olive oil dressing for a zesty twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 15mg