Mediterranean Pasta Salad
A delightful medley of pasta swirled with vibrant veggies and a tangy dressing that captures the essence of Mediterranean flavors.
Ingredients
Pasta and Veggies
- 8 oz pasta (e.g., penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp dried oregano
- to taste salt and pepper
Instructions
Cooking the Pasta
- Bring a pot of salted water to a boil and add the pasta. Cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Mixing the Vegetables
- While the pasta is cooking, chop your cherry tomatoes, cucumber, and red onion. Place them in a large mixing bowl.
Preparing the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.
Combining Ingredients
- Once the pasta has cooled, add it to the bowl of veggies along with Kalamata olives and feta cheese.
Dressing the Salad
- Pour the dressing over the pasta mixture and toss well to coat evenly.
Chilling and Serving
- Allow the pasta salad to chill in the refrigerator for about 30 minutes before serving to let the flavors meld.
Notes
For substitutions, you can replace Kalamata olives with black olives or add other vegetables like bell peppers or artichokes. This salad tastes even better if made a day in advance.