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Spring Pasta Salad

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A bright and quick pasta salad loaded with fresh vegetables, feta cheese, and a simple lemon-olive oil dressing, perfect for potlucks or picnics.

Ingredients

Scale
  • 8 ounces pasta (your choice)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced (English cucumber or seeded)
  • 1 cup bell peppers, diced (mix colors for visual appeal)
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice (freshly squeezed preferred)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente according to package directions.
  2. Drain the pasta and rinse briefly under cold water to stop cooking and cool it. Shake off excess water.
  3. In a large bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, diced bell peppers, chopped red onion, parsley, and crumbled feta.
  4. In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and several turns of freshly ground black pepper until emulsified.
  5. Pour the dressing over the pasta and vegetables. Toss gently but thoroughly so everything is coated. Taste and adjust seasoning.
  6. Chill for 15 to 30 minutes to let flavors meld, or serve at room temperature.

Notes

For a vegan option, swap the feta for a dairy-free crumb or toasted pine nuts. If cucumbers are watery, scoop out seeds before dicing.

Nutrition

Find it online: https://www.simplefamilydishes.com/spring-pasta-salad/