Description
Big-Batch Summer Pasta Salad is the quintessential dish for any summer gathering, combining vibrant vegetables and flavorful pasta into a refreshing meal that’s both satisfying and easy to prepare. Picture a large bowl filled with colorful farfalle, juicy tomatoes, crisp cucumber, and creamy feta—all tossed together with a zesty vinaigrette.
Ingredients
- 16 ounce pasta, such as farfalle, rotini, or fusilli
- 1 large cucumber, chopped
- 1 pint grape or cherry tomatoes, halved
- 2 to 3 bell peppers, diced
- 1 jar artichoke hearts, drained and chopped
- 1 cup feta cheese, crumbled
- 1/3 cup fresh basil, chopped
- 1 cup Italian or balsamic vinaigrette
- Salt and black pepper, to taste
Instructions
1. Start by boiling the pasta in a large pot of salted water. Follow the package directions for cooking time, aiming for al dente texture. Once cooked, drain the pasta in a colander and rinse it under cold water to quickly cool it down.
2. In a very large bowl, combine the cooled pasta with chopped cucumber, halved tomatoes, diced bell peppers, chopped artichoke hearts, crumbled feta, and the fresh basil. Gently toss the ingredients together.
3. Drizzle your preferred vinaigrette over the assembled salad. Using a spatula or tongs, gently toss the salad until everything is well coated in the dressing. Season with salt and black pepper to taste.
4. Refrigerate the salad until it’s thoroughly chilled before serving.
Notes
Estimated caloric breakdown for one serving of Big-Batch Summer Pasta Salad is approximately 200-300 calories.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3 grams
- Sodium: 400 milligrams
- Fat: 12 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 8 grams
- Cholesterol: 15 milligrams