Description
A refreshing Mediterranean pasta salad packed with colorful vegetables, feta cheese, and a tangy homemade vinaigrette. Perfect for summer meals, potlucks, or as a light lunch, this recipe combines al dente pasta with crisp cucumbers, juicy cherry tomatoes, kalamata olives, and bright herbs for a flavorful and satisfying dish.
Ingredients
Scale
Pasta Salad Ingredients
- 12 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup roasted red peppers, chopped
- 1/4 cup fresh parsley, chopped
Dressing Ingredients
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled pasta, cherry tomatoes, diced cucumber, thinly sliced red onion, sliced kalamata olives, crumbled feta cheese, chopped roasted red peppers, and fresh parsley. Gently toss to combine.
- Prepare the Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, salt, and black pepper until well combined and emulsified.
- Toss Salad with Dressing: Pour the dressing over the pasta salad mixture. Toss gently but thoroughly until all ingredients are well coated with the dressing.
- Chill Before Serving: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled for best taste.
Notes
- For additional protein, add grilled chicken or chickpeas to the salad.
- This pasta salad is ideal for make-ahead meals, picnics, or potlucks.
- It keeps well in the refrigerator for up to 3 days when stored in an airtight container.
