Description
A vibrant, refreshing Mediterranean-inspired salad with tender pasta, crisp vegetables, briny olives, and creamy feta in zesty homemade Greek dressing. Perfect for picnics, potlucks, or light meals.
Ingredients
1 pound pasta (Rotini, Farfalle, or Penne)
1 large cucumber, peeled, seeded, diced
1 pint cherry or grape tomatoes, halved
1 cup Kalamata olives, pitted, sliced
6 ounces feta cheese, crumbled
1/2 medium red onion, finely diced
2 cloves garlic, minced
2 tablespoons olive oil
1/4 cup red wine vinegar (substitute apple cider vinegar for alcohol-free version)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley, for garnish
Instructions
Cook pasta according to package directions, drain, and rinse with cold water
In a large bowl, combine cooked pasta, cucumber, tomatoes, olives, feta, red onion, and garlic
In a small jar, whisk together olive oil, vinegar, oregano, red pepper flakes, salt, and pepper
Pour dressing over salad and toss to coat
Chill for at least 2 hours before serving
Garnish with parsley before serving
Notes
Store in an airtight container in the refrigerator for up to 3 days
Add extra cucumbers for more crunch
For a non-dairy option, substitute feta with vegan cheese
- Prep Time: 20
- Cook Time: 10
- Category: Salads
- Method: Cold preparation
- Cuisine: Mediterranean Inspired
Nutrition
- Serving Size: 1 bowl (125g)
- Calories: 320
- Sugar: 2g
- Sodium: 1150mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg