Description
A bright and refreshing Mediterranean Pasta Salad packed with fresh vegetables, feta cheese, and a tangy homemade dressing. Perfect for potlucks, picnics, or a light meal.
Ingredients
For the Salad:
- 12 oz rotini or penne pasta
- 1 ½ cups cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, sliced
- ¾ cup feta cheese, crumbled
- ½ cup bell pepper, diced
- ¼ cup fresh parsley, chopped
For the Dressing:
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup fresh parsley, chopped
Instructions
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Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to cool.
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Chop the Vegetables: While the pasta cools, dice the cucumbers, cherry tomatoes, bell pepper, and parsley. Slice the red onion and Kalamata olives. Crumble the feta cheese.
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Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, Dijon mustard, oregano, salt, and pepper.
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Assemble the Salad: In a large bowl, combine the pasta, vegetables, olives, and feta cheese. Pour the dressing over the salad and toss to coat.
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Chill and Serve: Let the salad rest for at least 15 minutes before serving to allow the flavors to meld. Garnish with extra feta and parsley before serving.
Notes
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Use whole wheat or gluten-free pasta for dietary needs.
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For extra flavor, add sun-dried tomatoes or roasted red peppers.
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Letting the salad sit for 30 minutes enhances the taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6 servings
- Calories: 320
- Sugar: 4g
- Sodium: 520
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg