Description
This Mediterranean Pasta Salad is a quick, no-cook dish that’s perfect for weeknight dinners or picnics, combining fresh vegetables and a tangy dressing.
Ingredients
Scale
- 8 oz pasta (fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Once done, drain and rinse under cold water to stop the cooking process.
- Mix the Base: In a large bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, red onion, sliced olives, crumbled feta cheese, and fresh parsley.
- Whisk the Dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, and season with salt and pepper to your liking.
- Combine: Pour the vinaigrette over the salad and toss gently to combine all the ingredients.
- Serve: Chill in the refrigerator for at least 30 minutes before serving for the best flavors.
Notes
Prepare a day in advance for deeper flavors. Substitute olives with artichoke hearts or sundried tomatoes if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg