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A vibrant and refreshing pasta salad perfect for a light lunch. Tender whole wheat pasta, crisp cucumber, juicy tomatoes, and sharp red onion are tossed with tangy feta cheese in a zesty lemon-herb vinaigrette. It's simple, healthy, and ready in under 30 minutes.
Cook the pasta
Prepare the salad ingredients
Make the vinaigrette
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A vibrant and refreshing pasta salad perfect for a light lunch. Tender whole wheat pasta, crisp cucumber, juicy tomatoes, and sharp red onion are tossed with tangy feta cheese in a zesty lemon-herb vinaigrette. It's simple, healthy, and ready in under 30 minutes.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 332.27 calories per serving with 12.06g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Combine and serve
Use your favorite gluten-free pasta, such as one made from corn, rice, or chickpeas. Cook according to package directions.
Replace the feta cheese with a plant-based feta alternative or use 1/2 cup of chickpeas for a protein boost.
Add a can of drained and rinsed chickpeas or some grilled chicken breast to make the salad more filling.
Use a fun pasta shape like bow ties or shells. You can also dice the vegetables smaller and use a milder cheese like mozzarella pearls instead of feta.
Whole wheat pasta and fresh vegetables provide a good source of dietary fiber, which aids digestion and helps you feel full longer.
The dressing is made with extra virgin olive oil, which is rich in monounsaturated fats that are beneficial for heart health.
Cherry tomatoes, cucumber, and parsley are excellent sources of vitamins like Vitamin C and K, as well as antioxidants.
Yes, this version is quite healthy. It uses whole wheat pasta for fiber, plenty of fresh vegetables for vitamins, and a light, olive oil-based dressing. Feta cheese is used in moderation, providing flavor without excessive calories.
A one-cup serving of this Cheese Pasta Salad contains approximately 250-300 calories, making it a great option for a light lunch or side dish, especially for weight loss goals.
Absolutely! You can make it up to 2 days in advance. For best results, store the dressing separately and toss it with the salad just before serving to keep the vegetables crisp.
Fresh dill, mint, or oregano would all be delicious additions to the vinaigrette. You can also use 1 teaspoon of dried Italian seasoning if you don't have fresh herbs.
