Description
A vibrant and nutritious salad featuring protein-packed pasta and fresh vegetables, perfect for any occasion.
Ingredients
Scale
- 16 oz Barilla Protein+ pasta
- 1 Cucumber, peeled and sliced into half-moons
- 1 Pint Tomatoes, halved
- 1 Red Bell Pepper, seeded and diced
- 1 Yellow Bell Pepper, seeded and diced
- 1 Red Onion, quartered and thinly sliced
- 5 oz Feta Cheese, crumbled
- 2 tbsp Fresh Dill, chopped
- 2/3 cup Olive Oil
- 1/2 cup Red Wine Vinegar
- 1 Lemon, juiced
- 1 tbsp Oregano
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
- 1/4 tsp Pepper
Instructions
- Chop your vegetables: Peel and slice the cucumber, dice the bell peppers, quarter and slice the red onion, and halve the tomatoes.
- Cook your pasta: Bring a large pot of salted water to a roaring boil. Cook the pasta for 9-10 minutes, then drain and rinse.
- Whisk together the dressing: In a small bowl or jar, combine olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper. Whisk or shake until well-blended.
- Combine pasta and veggies: In a large mixing bowl, toss the cooled pasta with the vegetables, pour dressing over and mix well. Fold in feta cheese and dill.
- Let it rest: Allow the salad to sit for at least 15-20 minutes at room temperature, or refrigerate for up to 4 hours.
- Chill and serve: Adjust seasoning if needed and enjoy cold.
Notes
This salad can be prepared a day in advance. Mix and match vegetables based on availability.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg