Description
This vibrant Mediterranean pasta salad is a celebration of summer flavors, featuring fresh vegetables, creamy feta, and a zesty dressing.
Ingredients
Scale
- 14 oz pasta (Barilla rotini or penne)
- 1 large cucumber (peeled and sliced into 1/2-inch half-moons)
- 18 oz cherry tomatoes
- 3/4 cup olives (Mezzetta sliced kalamata olives)
- 5 oz feta
- 1/2 red onion (sliced)
- 1/4 cup fresh parsley (chopped)
- 1/3 cup olive oil (extra-virgin)
- 4 tbsp red wine vinegar
- 1 tbsp lemon juice
- 2 tsp oregano
- 1 tsp honey
- 3 garlic cloves (freshly pressed)
- 1/4 tsp pepper
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook for 10 minutes until al dente.
- Prepare vegetables: slice cucumber and halve cherry tomatoes. Place them in a large mixing bowl.
- Add sliced kalamata olives and crumbled feta cheese to the bowl.
- Slice red onion thinly and add to the mixture. Optional: soak in cold water for 10 minutes for milder flavor.
- Drain pasta and rinse under cold water, then add to the mixing bowl.
- In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, honey, garlic, pepper, salt, and red pepper flakes.
- Pour the dressing over the pasta and vegetables. Toss gently until well combined.
- Sprinkle chopped parsley over the salad. Serve immediately or chill for 30 minutes before serving.
Notes
- Adjust seasoning to taste before serving.
- For best flavor, let the salad rest in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: Mediterranean Pasta Salad, Pasta Salad, Summer Salad, Vegetarian Salad