Ingredients
Scale
- 8 oz. fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (red, yellow, and green)
- 1 cup cucumber, diced
- 1 cup black olives, sliced
- 1 cup sweet corn
- 1/2 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, then drain and rinse with cold water.
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper for the dressing.
- In a large mixing bowl, combine cooled pasta, cherry tomatoes, bell peppers, cucumber, olives, corn, and onion.
- Drizzle the dressing over the salad ingredients and toss gently to combine.
- Serve immediately or chill in the fridge for 30 minutes to enhance the flavors.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-5 days.
- This salad is customizable; feel free to add or swap ingredients as desired.
- For a gluten-free version, use gluten-free pasta and ensure all ingredients are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg