Make this refreshing Mediterranean pasta salad in under 30 minutes. It is packed with fresh vegetables, feta, and olives, all coated in a bright lemon herb dressing. This is perfect for picnics, meal prep, or a light dinner.
Author:Ahazzam
Prep Time:15 min
Cook Time:10 min
Total Time:25 min
Yield:6 servings
Category:Salad
Method:No Cook (Assembly)
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
1 pound rotini or penne pasta
1 cup cherry or grape tomatoes, halved
1 large cucumber, diced
1/2 cup Kalamata olives, pitted and halved
1/2 cup red onion, thinly sliced
1 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
For the Dressing:
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Set aside.
While the pasta cooks, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well combined.
In a large bowl, combine the cooled pasta, halved tomatoes, diced cucumber, Kalamata olives, sliced red onion, and chopped parsley.
Pour the lemon herb vinaigrette over the pasta and vegetable mixture. Toss gently until everything is evenly coated.
Gently fold in the crumbled feta cheese.
Taste the salad and adjust salt or pepper if needed.
Cover the bowl and chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Notes
For a heartier meal, you can add 1 cup of cooked, shredded chicken breast to make this a Mediterranean Chicken Pasta Salad.
If you prefer a tangier flavor, add 1/4 cup of chopped artichoke hearts to the salad mixture.
This salad tastes best when made ahead of time, allowing the pasta to absorb the zesty dressing.