Description
A vibrant and flavorful Mediterranean Pasta Salad that’s perfect for picnics, gatherings, or weeknight dinners.
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, halved
- 3/4 cup olives (Mezzetta sliced kalamata olives)
- 5 oz feta, crumbled
- 1/2 red onion, sliced thin
- 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
- Cook the pasta: Start by bringing a large pot of salted water to a boil. Add in your pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally!
- Prep the veggies: While the pasta is cooking, peel and slice your cucumber, halve your cherry tomatoes, slice your red onion, and chop the parsley.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, honey, minced garlic, salt, pepper, and red pepper flakes.
- Combine it all: Once the pasta is cooked, drain it well and rinse it under cool water. In a large mixing bowl, add the warm pasta, veggies, feta, and dressing. Mix gently.
- Chill and serve: Cover the bowl and let the salad chill in the fridge for at least 30 minutes before serving.
Notes
This pasta salad can be made ahead of time and is ideal for meal prep. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Mediterranean pasta salad, summer salad, healthy salad