This easy pasta salad is fresh, colorful, and full of flavor. It’s perfect as a quick lunch, a side dish, or a crowd-pleasing addition to picnics and

parties.

Ingredients

• 8 oz pasta (rotini, penne, or bowtie)

• 1 cup cherry tomatoes, halved

• 1/2 cup cucumber, diced

• 1/2 cup bell pepper, chopped

• 1/4 cup red onion, finely sliced

• 1/3 cup black olives, sliced (optional)

• 1/3 cup feta or mozzarella cheese, cubed or crumbled

• 2 tablespoons fresh parsley or basil, chopped

For the Dressing

• 1/4 cup olive oil

• 2 tablespoons red wine vinegar or lemon juice

• 1 clove garlic, minced

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon dried oregano or Italian seasoning

Instructions

1.  Cook the pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to

cool completely.

2.  Prepare the vegetables

While the pasta is cooking, chop the tomatoes, cucumber, bell pepper, onion, and olives.

3.  Make the dressing

In a small bowl or jar, whisk together the olive oil, vinegar (or lemon juice), garlic, salt, pepper, and oregano.

4.  Assemble the salad

In a large bowl, combine the cooled pasta, vegetables, and cheese.

5.  Toss and chill

Pour the dressing over the salad and toss gently until everything is evenly coated. Refrigerate for at least 15–30 minutes to allow the flavors to

blend.

6.  Serve

Sprinkle with fresh herbs before serving. Taste and adjust seasoning if needed.

Tips & Variations

• Add grilled chicken, tuna, or chickpeas for extra protein.

• Swap feta for parmesan or cheddar if preferred.

• This salad keeps well in the refrigerator for up to 2 days.

Light, refreshing, and easy to make, this pasta salad is a go-to recipe for any occasion.