Pasta Salad with Vegetables and Feta
A salad featuring pasta, fresh vegetables, and feta cheese—perfect for a light lunch or side dish. Try this recipe and many others from Spoonsparrow!
Ingredients
- 350 g fusilli
- 2 small zucchini
- 2 yellow bell peppers
- 8 tbsp olive oil
- Salt
- black pepper (freshly ground)
- 5 tomatoes
- 3 sprigs Basil
- 120 g feta cheese
- basil leaves for garnish
Instructions
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1.
Cook the pasta according to package instructions until al dente, then rinse under cold water and drain. While the pasta cooks, peel and wash the zucchini and bell peppers, cutting them into small cubes.
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2.
Heat 4 tbsp olive oil in a non‑stick skillet and sauté the vegetable cubes, stirring frequently for 4–5 minutes. Season with salt and pepper, remove from heat, and let cool.
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3.
Wash the tomatoes, halve them, remove seeds, and dice. Rinse the basil leaves, pat dry, and finely chop the leaves. Crumble the feta cheese.
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4.
Combine the pasta, sautéed vegetables, diced tomatoes, chopped basil, remaining olive oil, and crumbled feta in a large bowl. Season with salt and pepper to taste. Serve in shallow bowls, garnished with fresh basil leaves.
