Ingredients
Scale
- 8 oz (225 g) pasta (your choice)
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (150 g) cucumber, diced
- 1 cup (150 g) bell peppers, diced
- 1/2 cup (75 g) red onion, finely chopped
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (5 g) Italian seasoning
- Salt and pepper to taste
- 1/2 cup (75 g) feta cheese, crumbled (optional)
Instructions
- Cook the pasta according to package instructions, then drain and rinse under cold water.
- In a large bowl, combine the pasta, cherry tomatoes, cucumber, bell peppers, and red onion.
- In a separate small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
- Pour the dressing over the pasta salad and toss to coat evenly.
- If using, add feta cheese and gently mix.
- Divide into meal prep containers and store in the refrigerator for up to 4 days.
Notes
- You can customize the vegetables based on your preference.
- Add grilled chicken or chickpeas for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 10 mg
Keywords: meal prep, pasta salad, lunch recipe