Two-Cup Five-Ounce Pasta Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, protein-packed pasta salad with 2 cups of cooked pasta and 5 ounces of crumbled feta, tossed in a zesty herb vinaigrette. This italian-inspired salads ready in about 20 minutes pairs pasta, feta cheese, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups pasta
• 5 oz feta cheese
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 cup bell peppers
• 1/4 cup red onion
• 1/4 cup fresh parsley

Instructions

1. Step 1: Cook 2 cups of penne pasta according to package directions until al dente, then drain and rinse under cold water to cool completely.
2. Step 2: In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, 1/4 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
3. Step 3: Add the cooled 2 cups pasta, 5 oz crumbled feta cheese, 1/2 cup chopped bell peppers, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh parsley to the bowl.
4. Step 4: Gently toss all ingredients with the dressing until evenly coated, then refrigerate for 30 minutes to let flavors meld before serving.