Description
A refreshing and easy Mediterranean pasta salad with bright vegetables, tangy lemon dressing, and creamy feta. Perfect for a quick and satisfying weeknight meal.
Ingredients
12 oz rotini pasta
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, thinly sliced
1 cup kalamata olives, sliced
1 cup feta cheese, crumbled
1 cup chopped bell peppers
2 tablespoons olive oil
1½ tablespoons fresh lemon juice
1 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
Preheat water for cooking pasta.
Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water.
Dice the cucumber and slice the red onion. Soak the red onion in cold water for 10 minutes to mellow the flavor.
In a large bowl, combine the cooked pasta, cherry tomatoes, diced cucumber, soaked and drained red onion, kalamata olives, bell peppers, and crumbled feta cheese.
In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper.
Pour dressing over the salad and toss to combine.
Chill for 10 to 15 minutes before serving to let the flavors meld.
Notes
Rotini pasta can be substituted with penne, farfalle, or any short pasta of your choice.
Soak red onion in water to reduce its sharpness for a milder flavor.
Chill the salad before serving for better taste and texture.
Leftovers can be stored in an airtight container in the fridge for up to two days.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Stirring
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 1000mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg