Description
Mediterranean summer pasta salad combines tender pasta with crisp cucumber, ripe tomatoes, kalamata olives, feta cheese, and fresh herbs in a bright lemon vinaigrette.
Ingredients
12 oz rotini or farfalle pasta
1 English cucumber, diced
1 pint cherry tomatoes, halved
1/2 red onion, thinly sliced
2/3 cup kalamata olives, halved
4 oz feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup fresh dill or mint, chopped
1/3 cup extra-virgin olive oil
3 tbsp fresh lemon juice
1 tbsp red wine vinegar
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil and cook the pasta until al dente.
2. Drain the pasta and rinse under cold water until fully cooled.
3. Whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
4. Add cooled pasta, cucumber, tomatoes, red onion, olives, feta, parsley, and dill to a large bowl.
5. Pour dressing over salad and toss gently to combine.
6. Chill for 20-30 minutes before serving.
Notes
Use the freshest summer tomatoes and cucumbers available.
Fresh herbs make a big difference in flavor.
Store covered in refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg