Description
A vibrant and tangy pasta salad with fresh ingredients and a lemony dressing, perfect for any occasion from weeknight dinners to picnics.
Ingredients
Scale
- 3 cups cooked pasta (rotini or penne)
- 1 ½ cups cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, diced
- ½ cup red onion, thinly sliced
- ¾ cup kalamata olives, sliced
- 1 cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- 2 tablespoons red apple vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Juice of half a lemon
Instructions
- In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Drain well.
- In a small bowl, whisk together olive oil, red apple vinegar, Dijon mustard, dried oregano, garlic powder, salt, black pepper, and lemon juice until emulsified. Taste and adjust seasoning.
- In a large mixing bowl, combine the cooled pasta with cherry tomatoes, cucumber, red bell pepper, red onion, kalamata olives, and crumbled feta.
- Pour the dressing over the salad mixture and toss gently until evenly coated.
- Stir in fresh parsley. Cover and chill in the refrigerator for at least 30 minutes to let flavors meld.
- Before serving, give the salad a final gentle toss and adjust seasoning with extra lemon, salt, or pepper if needed.
Notes
This salad adapts well and can be made ahead of time. Avoid overmixing to keep feta intact and vegetables crisp.
- Prep Time: 15
- Cook Time: 10
- Category: Side Dish
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2.5g
- Protein: 8g
- Cholesterol: 15mg