Summer Pasta Salad
Ingredients
- 1 lb. dry farfalle pasta
- 1 small yellow bell pepper diced
- 1 small red bell pepper diced
- 1 small orange bell pepper diced
- 1 large seedless cucumber chopped
- 12 oz. jar artichoke hearts in water drained and chopped
- 1 pint grape tomatoes halved
- 1 cup balsamic vinaigrette
- 1 cup crumbled feta cheese
- 1/3 cup finely chopped basil
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain the pasta, then rinse with cold water to stop the cooking process and cool it down.
- In a large bowl, mix together the cooled pasta, diced yellow, red, and orange bell peppers, chopped cucumber, chopped artichoke hearts, and halved grape tomatoes.
- Pour the balsamic vinaigrette over the pasta and vegetables. Gently toss everything to ensure it's well coated with the dressing.
- Sprinkle the crumbled feta cheese and chopped basil over the salad. Stir to distribute them evenly throughout the salad.
- Taste the salad and season with salt and black pepper as needed. Refrigerate the salad until you're ready to serve, allowing the flavors to meld together.
Nutrition
Calories: 325kcalCarbohydrates: 42gProtein: 9gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 516mgPotassium: 344mgFiber: 3gSugar: 5gVitamin A: 1300IUVitamin C: 60mgCalcium: 100mgIron: 1mg
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