Description
Prepare this cold pasta salad featuring feta cheese, fresh vegetables, and a bright lemon-oregano dressing. It is suitable for meal preparation or serving at gatherings.
Ingredients
Scale
- 1 pound short pasta (like rotini or orzo)
- 1 cup crumbled feta cheese
- 1 pint cherry or grape tomatoes, halved
- 1 English cucumber, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside to cool completely.
- While the pasta cools, prepare the vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.
- In a large bowl, combine the cooled pasta, feta cheese, tomatoes, cucumber, olives, red onion, and parsley.
- Pour the vinaigrette over the pasta and vegetable mixture. Toss gently until all ingredients are evenly coated.
- Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- You can prepare the dressing up to three days ahead and store it separately.
- If you use orzo pasta, the salad will have a slightly different texture.
- For a more intense flavor, let the salad sit for several hours or overnight in the refrigerator.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4
- Sodium: 550
- Fat: 24
- Saturated Fat: 7
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 11
- Cholesterol: 25