Pasta Salad Recipe

Name: Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; 3 tablespoons red wine vinegar; 2 teaspoons dried basil; 2 teaspoons dried oregano; salt; pepper; 1 ½ cups orzo pasta; 1 cup tomatoes, chopped; 1 cup cucumber, chopped; ½ cup sweet red pepper, chopped; ½ cup yellow sweet pepper, chopped; ⅔ cup red onion, diced; 24 kalamata olives; ¾ cup feta cheese, crumbled

Servings: persons

6 tablespoons olive oil
3 tablespoons red wine vinegar
2 teaspoons dried basil
2 teaspoons dried oregano
salt
pepper
1 ½ cups orzo pasta
1 cup tomatoes, chopped
1 cup cucumber, chopped
½ cup sweet red pepper, chopped
½ cup yellow sweet pepper, chopped
⅔ cup red onion, diced
24 kalamata olives
¾ cup feta cheese, crumbled

1
In a small bowl, whisk together oil, vinegar, basil, oregano, and salt and pepper.
2
Set aside.
3
SALAD:.
4
In a large saucepan, cook pasta in boiling salted water for about 10 minutes or until tender.
5
Drain and rinse with cold water.
6
Drain well and place in a large bowl.
7
Stir in dressing.
8
Stir in tomatoes, cucumbers, red and yellow peppers, onions and olives.
9
Cover and let stand until serving.
10
Refrigerate if longer than 1 hour.
11
Top with feta cheese.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons olive oil, 3 tablespoons red wine vinegar, 2 teaspoons dried basil, 2 teaspoons dried oregano, and more.

Yes, Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pasta Salad

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