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–+ servings
Marco

Italian Pasta Salad: Discover This Mediterranean Gem!

A refreshing Italian Pasta Salad featuring fusilli pasta, fresh vegetables, and a tangy balsamic vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad
Cuisine: Italian
Calories: 230
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Let the pasta salad sit for about 30 minutes in the refrigerator, giving the flavors time to blend beautifully.
  5. Serve the salad cold or at room temperature for a refreshing dish.

Nutrition

Serving: 1servingCalories: 230kcalCarbohydrates: 27gProtein: 9gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 15mgSodium: 400mgFiber: 2gSugar: 3g

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.

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