Description
Big-Batch Summer Pasta Salad is the perfect answer to your summer cooking dilemmas. This vibrant pasta salad captures the essence of summer and makes meal prep a breeze, feeding a crowd with minimal fuss.
Ingredients
Scale
- 16 ounce pasta, such as farfalle, rotini, or fusilli
- 1 large cucumber, chopped
- 1 pint grape or cherry tomatoes, halved
- 2 bell peppers, diced
- 1 jar artichoke hearts, drained and chopped
- 1 cup feta cheese, crumbled
- 1/3 cup fresh basil, chopped
- 1 cup Italian or balsamic vinaigrette
- Salt and black pepper, to taste
Instructions
- Begin by boiling the pasta in salted water. Follow the package instructions to cook it until al dente. After cooking, drain the pasta and rinse it under cold water to cool it down quickly.
- In a large mixing bowl, combine your cooled pasta, cucumber, grape or cherry tomatoes, diced bell peppers, artichoke hearts, crumbled feta, and chopped basil.
- Pour your chosen vinaigrette over the salad mixture. Toss everything gently but thoroughly until each ingredient is well coated. Season it with salt and black pepper to taste.
- Refrigerate the salad until it’s chilled. When it’s time to serve, give it a quick toss, and it’s ready to enjoy!
Notes
For gluten-free diets, opt for gluten-free pasta. Vegans can substitute feta with a plant-based cheese. If someone dislikes bell peppers, replace them with carrots or snap peas.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg