Description
A vibrant Mediterranean pasta salad featuring fresh vegetables, olives, and feta cheese, perfect for picnics, potlucks, or a satisfying weekday meal.
Ingredients
- 14 oz pasta (Barilla rotini or penne)
- 1 large cucumber (peeled and sliced into 1/2-inch half-moons)
- 18 oz cherry tomatoes (halved)
- 3/4 cup olives (sliced kalamata)
- 5 oz feta (crumbled)
- 1/2 red onion (finely chopped)
- 1/4 cup fresh parsley (chopped)
- 1/3 cup extra-virgin olive oil
- 4 tbsp red wine vinegar
- 1 tbsp lemon juice
- 2 tsp oregano
- 1 tsp honey
- 3 garlic cloves (pressed)
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp red pepper flakes (optional)
Instructions
- Cook the Pasta: Begin by boiling salted water in a large pot. Add the pasta and cook until al dente as per package instructions, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process.
- Prepare the Vegetables: While the pasta cools, chop the cucumber, halved cherry tomatoes, and finely slice the red onion. Set aside.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, oregano, garlic, salt, pepper, and red pepper flakes until well combined.
- Combine Ingredients: In a large mixing bowl, add the cooled pasta, cucumber, cherry tomatoes, olives, feta, and parsley. Pour the dressing over the salad and toss until everything is evenly coated.
- Adjust Seasoning: Taste and adjust seasoning with extra salt or pepper if necessary.
- Chill and Serve: Let the salad rest in the fridge for at least 30 minutes to allow the flavors to meld before serving.
Notes
Fresh ingredients provide the best flavor, so always choose ripe tomatoes and crisp cucumbers. For gluten-free options, swap the pasta for quinoa or gluten-free pasta. Optional add-ins could include grilled chicken or chickpeas for extra protein.