Description
Lemon vinaigrette pasta salad with Kalamata olives is a tangy, bold cold pasta salad featuring Kalamata olives, crisp vegetables, and a bright lemon‑based vinaigrette.
Ingredients
12 oz rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup yellow bell pepper, diced
1/2 cup Kalamata olives, halved
1/4 cup red onion, thinly sliced
3 tbsp olive oil
2 tbsp lemon juice
1 tsp lemon zest
1 clove garlic, minced
Salt, to taste
Black pepper, to taste
Instructions
1. Cook pasta until al dente, then drain and cool under cold water.
2. In a bowl, whisk olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
3. In a large bowl, combine pasta, tomatoes, cucumber, bell pepper, Kalamata olives, and red onion.
4. Pour the lemon vinaigrette over the salad and toss until evenly coated.
5. Chill for 20–30 minutes before serving.
Notes
Kalamata olives add a rich, salty flavor.
You can add capers for extra tang if desired.
This salad tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 305
- Sugar: 3g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg