Description
A vibrant Mediterranean pasta salad packed with fresh vegetables, briny olives, creamy feta, and a zesty homemade vinaigrette.
Ingredients
- For the salad:
- 14 oz pasta (rotini or penne)
- 1 large cucumber, peeled and sliced into 1/2-inch half-moons
- 18 oz cherry tomatoes, halved
- 3/4 cup kalamata olives, sliced
- 5 oz feta cheese, crumbled
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- For the dressing:
- 1/3 cup extra-virgin olive oil
- 4 tbsp red wine vinegar
- 1 tbsp lemon juice
- 2 tsp dried oregano
- 1 tsp honey
- 3 garlic cloves, minced
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
Instructions
1. Whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, oregano, salt, pepper, and red pepper flakes in a bowl. Let sit for a few minutes to allow flavors to blend.
2. Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions.
3. While pasta cooks, prepare vegetables: slice cucumber, halve tomatoes, slice red onion, and chop parsley.
4. Drain pasta and rinse briefly with cold water to stop cooking. Transfer to a large bowl while slightly warm.
5. Pour dressing over the pasta and toss to coat evenly.
6. Add cucumber, tomatoes, olives, feta, red onion, and parsley. Toss gently until well combined.
7. Taste and adjust seasoning if needed. Serve immediately or chill before serving.
Notes
Use high-quality olive oil for the best flavor.
Letting the pasta absorb dressing while warm enhances taste.
Chill for 1–2 hours before serving for deeper flavor.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 1800
- Sugar: 12g
- Sodium: 900mg
- Fat: 95g
- Saturated Fat: 20g
- Unsaturated Fat: 65g
- Trans Fat: 0g
- Carbohydrates: 180g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 45mg