Pasta Salad

🛒 Ingredients

• Fusilli pasta (cooked, drained) 200 g · 260 kcal
• Cherry tomatoes (halved) 100 g · 18 kcal
• Cucumber (diced) 50 g · 8 kcal
• Red bell pepper (diced) 50 g · 15 kcal
• Red onion (thinly sliced) 20 g · 8 kcal
• Pitted black olives (sliced) 20 g · 23 kcal
• Feta cheese (crumbled) 30 g · 80 kcal
• Extra virgin olive oil 18 g · 159 kcal
• Red wine vinegar 10 g · 3 kcal
• Dijon mustard 5 g · 5 kcal
• Fresh basil leaves 2 g · 1 kcal

👨‍🍳 Instructions

1. Cook the fusilli pasta according to package directions until al dente; drain and rinse with cold water to stop cooking and prevent sticking, then set aside to cool completely.
2. While the pasta cools, prepare the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, a pinch of salt, and black pepper until well combined.
3. In a large bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, sliced black olives, and crumbled feta cheese.
4. Pour the prepared vinaigrette over the salad ingredients and toss gently until everything is evenly coated. Add fresh basil leaves and gently fold them in.
5. For best flavor, cover the pasta salad and chill in the refrigerator for at least 30 minutes before serving. Serve cold as a refreshing side dish or a light main course.