Description
This Mediterranean Pasta Salad is a vibrant, flavorful dish packed with fresh vegetables, briny olives, and creamy feta cheese. Perfect as a side or a light meal, it’s tossed in a zesty lemon-herb vinaigrette that brings everything together.
Ingredients
12 ounces dry pasta (farfalle)
1 English cucumber diced
1 pint cherry or grape tomatoes halved
2/3 cup sliced kalamata olives
4 ounces crumbled feta cheese
half of a medium red onion peeled and thinly sliced
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon freshly-squeezed lemon juice
2 teaspoons dried oregano minced
1 teaspoon honey
2 small garlic cloves minced
1/4 teaspoon freshly-cracked black pepper
1/4 teaspoon salt
pinch of crushed red pepper flakes
Instructions
- Cook the pasta al dente in a large stockpot of generously-salted water according to package instructions. Drain the pasta, then rinse under cold water for about 20-30 seconds until no longer hot. Transfer the pasta to a large mixing bowl.
- Add cucumber, tomatoes, kalamata olives, feta cheese, and red onion to the mixing bowl, then drizzle all of the vinaigrette evenly on top. Toss until all of the ingredients are evenly coated with the dressing.
- Serve immediately, garnished with extra feta and black pepper if desired.
Notes
For best flavor, allow the salad to chill in the fridge for about 30 minutes before serving. This can be made a day in advance and kept covered in the fridge.
- Prep Time: 20
- Cook Time: 30
- Category: Salad
- Method: mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg
Keywords: mediterranean pasta salad recipe, pasta salad, mediterranean salad, feta cheese