Description
A refreshing, no-cook cold pasta salad packed with crisp veggies, tangy herbs, and a zesty dressing. Perfect for summer gatherings, quick lunches, or meal prep. Light, customizable, and ready in 20 minutes.
Ingredients
8 oz whole wheat or regular penne pasta
1 cup chopped cucumber (peeled)
1 cup chopped zucchini
1/2 cup diced red onion
1 cup halved cherry tomatoes
1/2 cup crumbled feta cheese (or vegan alternative)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tbsp red wine vinegar
1 clove garlic (minced)
salt and black pepper to taste
Instructions
Boil pasta according to package instructions
Drain and rinse under cold water to cool completely
In a large bowl, combine cooled pasta, cucumber, zucchini, red onion, cherry tomatoes, feta, parsley, and basil
In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper
Pour dressing over pasta salad and toss to coat evenly
Chill for at least 15-30 minutes before serving
Notes
Add 1/4 cup sliced black olives for extra flavor
Substitute feta with halal-certified cheese or vegan cheese
Dressing can be omitted until just before serving to prevent sogginess
Store in airtight container for up to 3 days in refrigerator
Add 1/2 cup cooked chickpeas or grilled halal chicken for protein boost
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: Combining
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg