Easy pasta salad
A colorful and nutritious pasta salad made with fresh vegetables, beans, feta, and a zesty lemon dressing. Great for meal prep, picnics, or healthy lunches.
Servings: 6
Equipment
Ingredients
- 3 cups dried pasta fusilli or rotini, about 12 oz
- 1 red bell pepper medium, diced
- 1 cucumber large, chopped
- 1 red onion small, finely diced
- 1 cup cherry tomatoes halved
- 1 cup cooked red beans (pinto or similar), drained and rinsed
- 1 cup black olives sliced
- 1 cup feta cheese cubed or crumbled
- 1 cup arugula loosely packed
For the dressing:
- ⅓ cup extra virgin olive oil
- ¼ cup lemon juice freshly squeezed
- 1 teaspoon Dijon mustard
- 3 cloves garlic grated or minced
- 1 teaspoon dried oregano or Italian seasoning
- ½ teaspoon sea salt adjust as needed
- ½ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and rinse under cold water. If not dressing immediately, toss with a small drizzle of olive oil to prevent sticking. Set aside to cool.
- Meanwhile, chop the vegetables and prepare the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, mustard, garlic, oregano, salt, and pepper.
- In a large mixing bowl, combine the cooled pasta, vegetables, beans, olives, feta, and arugula. Pour the dressing over and toss well to coat.
- Let the salad sit for 5–10 minutes before serving, if time allows, to help the flavors meld. Serve chilled or at room temperature.
Nutrition
Calories: 375kcal | Carbohydrates: 35g | Protein: 11g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 23mg | Sodium: 1055mg | Potassium: 349mg | Fiber: 5g | Sugar: 3g | Vitamin A: 470IU | Vitamin C: 13mg | Calcium: 176mg | Iron: 2mg