Ingredients
Scale
- 8 ounces spiral pasta
- 1 cup chopped red bell peppers
- 1 cup shredded carrots
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, chopped vegetables, and feta cheese.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Garnish with chopped parsley and serve immediately or chill before serving.
Notes
- For extra protein, add grilled chicken or chickpeas.
- You can substitute other seasonal vegetables like radishes or Brussels sprouts.
- This salad keeps well in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Boiling, mixing, chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal Kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 15 mg