Classic Garden Pasta Salad
A timeless pasta salad that combines fresh garden vegetables with a zesty herb dressing, making it a refreshing addition to any meal.
Prep time: 15 minutesCook time: 10 minutesServes: 6
Ingredients
8 oz elbow macaroni
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup black olives, sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 clove garlic, minced
1 tsp dried oregano
Salt and pepper to taste
Instructions
1. Cook the macaroni according to package instructions; drain and rinse under cold water.
2. In a large salad bowl, combine cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and feta cheese.
3. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper.
4. Add the cooked macaroni and parsley to the vegetable mixture.
5. Pour the dressing over the salad and toss to combine well.
6. Chill the salad in the refrigerator for at least 1 hour before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Best served cold; no reheating needed.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
