Description
This Mediterranean Pasta Salad recipe is quick and easy to make, it’s tossed with a zesty lemon-herb vinaigrette, and it’s always a crowd-pleaser!
Ingredients
Scale
- 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
- 1/2 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
- Step: Whisk all vinaigrette ingredients together until combined.
- Step: Cook the pasta al dente in a large stockpot of generously-salted water according to package instructions.
- Step: Drain pasta, then rinse under cold water for about 20-30 seconds until no longer hot.
- Step: Transfer the pasta to a large mixing bowl.
- Step: Add cucumber, tomatoes, kalamata olives, feta cheese, and red onion to the mixing bowl, then drizzle all of the vinaigrette evenly on top.
- Step: Toss until all of the ingredients are evenly coated with the dressing.
- Step: Serve immediately, garnished with extra feta and black pepper if desired.
Notes
Cook the pasta al dente so it holds up better in salads. If time permits, let the salad rest in the fridge for 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 334 kcal
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 25 mg
Keywords: Mediterranean, pasta salad, lemon-herb vinaigrette, cold salad, potluck