Description
Follow this recipe to make a bright and fresh Mediterranean pasta salad featuring feta cheese, crisp vegetables, and a lemon herb dressing. This salad is simple to prepare and perfect for gatherings.
Ingredients
Scale
- 1 pound short pasta (like rotini or penne)
- 1 cup cherry or grape tomatoes, halved
- 1 large cucumber, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside to cool completely.
- While the pasta cools, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper until well combined.
- In a large bowl, combine the cooled pasta, tomatoes, cucumber, olives, and red onion.
- Pour the dressing over the pasta and vegetable mixture. Toss gently until everything is evenly coated.
- Gently fold in the crumbled feta cheese and chopped fresh parsley.
- Taste the salad and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Cover the bowl and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- You can prepare the vegetables and dressing up to one day ahead. Combine all ingredients about two hours before serving.
- For a richer flavor, use a good quality extra virgin olive oil in the dressing.
- If you prefer a tangier flavor, add 1 tablespoon of red wine vinegar to the dressing mixture.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Salad
- Method: No Cook (after pasta is cooked)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5
- Sodium: 450
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 10
- Cholesterol: 20