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 (microbial rennet)
- 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
- Vinaigrette: Whisk all vinaigrette ingredients together until combined.
- Pasta: Cook the pasta al dente in a large stockpot of generously-salted water according to package instructions, then drain and rinse under cold water for 20-30 seconds.
- Combine: Transfer the pasta to a large mixing bowl and add cucumber, tomatoes, kalamata olives, feta cheese, and red onion.
- Toss: Drizzle all of the vinaigrette evenly on top and toss until all ingredients are evenly coated.
- Serve: Serve immediately, garnished with extra feta and black pepper if desired.
Notes
Cook the pasta al dente to prevent it from getting mushy. For better flavor, let the salad rest in the fridge for 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 35 mg
Keywords: mediterranean pasta salad, pasta salad, lemon-herb vinaigrette, summer salad, easy pasta recipe