No-Cook Summer Pasta Salad | Fresh & Easy Weeknight Meal

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits and a mild flavor.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are often less expensive and still flavorful.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: gluten-free pasta

Whole wheat pasta adds fiber while gluten-free options cater to dietary needs.

Cook 1 pound of thin spaghetti according to package instructions and set aside.

Add grape tomatoes to the bowl, spreading them around for color.

Add 3 cucumbers to the bowl, distributing them evenly.

Add 1/2 cup of chopped red onion to the bowl and mix it in.

Add 1 cup of chopped mini bell peppers to the bowl, placing them evenly.

Add 1 cup of feta cheese to the bowl, crumbling larger pieces as needed.

Sprinkle parsley over the salad for added color.

In a separate mixing bowl, squeeze fresh lemon juice to taste.

Add oregano to the lemon juice, adjusting to taste.

Mix in 1 tablespoon of minced garlic.

Pour in enough olive oil to cover the pasta, adjusting to preference.

Add pepper and Italian seasoning to the dressing mixture, tasting for saltiness.

Combine the dressing with the pasta salad, mixing thoroughly to coat all ingredients.

Top the salad with dried tomatoes for extra flavor.

Mix everything together using hands if necessary to ensure even distribution.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens