Description
Mediterranean Pasta Salad is a vibrant and refreshing dish that captures the essence of warm summer days. Bursting with fresh ingredients, this easy-to-make salad combines al dente rotini pasta with colorful vegetables like cherry tomatoes, cucumbers, and red onions. Tossed in a zesty dressing made from extra virgin olive oil and freshly squeezed lemon juice, each bite is a delightful blend of flavors. The addition of Kalamata olives and crumbled feta cheese provides a savory richness that elevates this salad from simple to sensational. Ideal for picnics, barbecues, or meal prep, Mediterranean Pasta Salad is versatile and customizable—perfect for any occasion!
Ingredients
- 8 oz rotini pasta
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- 1/2 red onion (thinly sliced)
- 1/2 cup Kalamata olives (pitted and chopped)
- 1/2 cup feta cheese (crumbled)
- 1 tsp dried oregano
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Cook the rotini pasta according to package instructions in salted boiling water until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, sliced red onion, and chopped olives.
- Add crumbled feta cheese and sprinkle dried oregano over the vegetable mixture.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
- Toss the cooked pasta into the vegetable mixture and drizzle with dressing. Mix gently until well combined.
- Serve immediately or refrigerate for at least one hour for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup / 150g
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg
Keywords: To boost protein content, consider adding grilled chicken or chickpeas. Feel free to customize by swapping out vegetables based on personal preference or seasonal availability. Leftovers can be stored in an airtight container in the fridge for up to four days.