Description
Prepare a fresh, cold pasta salad featuring classic Mediterranean ingredients like feta, olives, cucumber, and a bright lemon vinaigrette. This recipe is simple to make and perfect for meal prep or potlucks.
Ingredients
Scale
- 12 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 large cucumber, chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup red onion, thinly sliced
- 4 oz feta cheese, crumbled
- 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 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, salt, and pepper until combined.
- In a large bowl, combine the cooled pasta, halved tomatoes, chopped cucumber, Kalamata olives, and sliced 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.
- Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a gluten-free option, substitute regular pasta with a gluten-free variety or use cooked quinoa.
- If you prefer a tangier dressing, add 1 teaspoon of red wine vinegar to the mixture.
- You can prepare the vegetables and dressing one day ahead of time; combine all ingredients just before serving.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Salad
- Method: No Cook (Assembly)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4
- Sodium: 550
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 3
- Protein: 10
- Cholesterol: 20