Description
This vibrant summer pasta salad is a feast for the senses! Bursting with fresh flavors from cherry tomatoes, crunchy cucumber, and aromatic basil, it’s drizzled with a tangy balsamic dressing that will leave your taste buds dancing. Perfect for summer picnics, backyard barbecues, or easy weeknight dinners, this dish is sure to impress family and friends alike. Enjoy the flexibility of mixing in your favorite seasonal veggies or proteins for added variety.
Ingredients
Scale
- 8 oz fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ medium red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh basil leaves
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water.
- While the pasta cooks, chop cherry tomatoes, dice cucumber, and slice the red onion.
- In a small bowl, whisk together olive oil and balsamic vinegar; season with salt and pepper.
- In a large bowl, combine cooled pasta with chopped veggies and feta cheese.
- Drizzle dressing over the salad mixture; toss gently to coat.
- Add fresh basil just before serving for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 3g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg
Keywords: Customize by adding grilled chicken or chickpeas for extra protein. This salad tastes even better the next day as flavors meld together. Store leftovers in an airtight container in the fridge for up to three days.