Description
Mediterranean-inspired vegetarian pasta salad brings zesty flavors dancing across your plate with fresh herbs and crisp vegetables. Delightful combinations of olives, tomatoes, and feta cheese create a refreshing meal perfect for summer gatherings that you’ll savor to the last bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (473 ml) cooked pasta (penne or rotini)
- 1 cup (150 g) cherry tomatoes, halved
- 1 cup (120 g) cucumber, diced
- 1/2 cup (75 g) red bell pepper, diced
Vegetables and Extras:
- 1/4 cup (40 g) red onion, thinly sliced
- 1/4 cup (40 g) black olives, sliced
- 1/4 cup (30 g) feta cheese (optional)
Dressing Ingredients:
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (15 ml) balsamic vinegar
- 1 teaspoon (5 ml) dried oregano
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a rolling boil and cook the pasta until al dente, approximately 8-10 minutes. Immediately drain and rinse with cold water to halt the cooking process and cool the pasta quickly.
- While the pasta cools, dice the cherry tomatoes, cucumber, red bell pepper, and red onion into uniform bite-sized pieces. Slice the olives into thin rings to distribute flavor evenly.
- Create a vibrant dressing by whisking together extra virgin olive oil, fresh lemon juice, balsamic vinegar, dried oregano, kosher salt, and freshly ground black pepper until the mixture emulsifies and becomes smooth.
- Transfer the chopped vegetables into a spacious mixing bowl. Add the cooled pasta and pour the prepared dressing over the ingredients.
- Gently fold and toss the salad using a large spoon, ensuring every ingredient is thoroughly coated with the zesty dressing. Sprinkle crumbled feta cheese on top for an additional layer of tangy flavor.
- Refrigerate the pasta salad for a minimum of 30 minutes, allowing the flavors to meld and intensify. Serve chilled as a refreshing side dish or light meal.
Notes
- Customize your pasta type by choosing whole wheat or gluten-free options for dietary needs.
- Chop vegetables uniformly to ensure even distribution and balanced flavor in every bite.
- Marinate the vegetables briefly in the dressing before adding pasta to enhance their taste absorption.
- Let the salad rest in the refrigerator for maximum flavor infusion, ideally 1-2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 3g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg