Summer Pasta Salad

Toss together this vibrant Summer Pasta Salad recipe in just 20 minutes. Loaded with a rainbow of fresh bell peppers, artichoke hearts, and salty feta.

📝 Ingredients

• 1 pound dry farfalle pasta
• 1 small yellow bell pepper (diced)
• 1 small red bell pepper (diced)
• 1 small orange bell pepper (diced)
• 1 large seedless cucumber (chopped)
• 12 ounces jar artichoke hearts in water (drained and chopped)
• 1 pint grape tomatoes (halved)
• 1 cup balsamic vinaigrette
• 1 cup crumbled feta cheese
• 1/3 cup finely chopped basil
• Salt (to taste)
• Black pepper (to taste)

👨‍🍳 Instructions

1. 1Cook pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain the pasta, then rinse with cold water to stop the cooking process and cool it down.
2. 2Combine ingredients: In a large bowl, mix together the cooled pasta, diced yellow, red, and orange bell peppers, chopped cucumber, chopped artichoke hearts, and halved grape tomatoes.
3. 3Dress salad: Pour the balsamic vinaigrette over the pasta and vegetables. Gently toss everything to ensure it's well coated with the dressing.
4. 4Add toppings: Sprinkle the crumbled feta cheese and chopped basil over the salad. Stir to distribute them evenly throughout the salad.
5. 5Season and chill: Taste the salad and season with salt and black pepper as needed. Refrigerate the salad until you're ready to serve, allowing the flavors to meld together.