Description
A vibrant, no-creamy-dressing pasta salad with tangy feta, briny olives, and fresh medley of vegetables in a zesty herb vinaigrette. Light, flavorful, and perfect for summer or meal prepping, this dish blends sunshine-like ingredients into a satisfying dish for any occasion.
Ingredients
12 oz dried pasta (rotini or penne)
2 cups cherry tomatoes, halved
1 cup黄瓜, diced
1/2 cup red onion, chopped
1 cup Kalamata olives
1/2 cup bell pepper, julienned
8 oz crumbled feta cheese (halal certified)
3 tbsp extra virgin olive oil
2 tbsp lemon juice
1 clove garlic, minced
1 tsp dried oregano
1 tsp dried basil
Salt and freshly ground pepper to taste
Instructions
Bring a large pot of salted water to a boil
Cook pasta until al dente according to package instructions
Cool pasta in an ice water bath then drain
In a large bowl, combine cooled pasta, tomatoes, cucumber, red onion, olives, and bell pepper
In a separate small bowl, whisk olive oil, lemon juice, garlic, oregano, basil, salt, and pepper until emulsified
Pour dressing over salad mixture and gently toss to combine
Chill for at least 1 hour before serving to allow flavors to meld
Notes
Customize with additional veggies like roasted zucchini or chickpeas for heartiness
Store in an airtight container in fridge up to 2 days
Dressing may thicken in the fridge – stir before serving if needed
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 cups
- Calories: 310
- Sugar: 5g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg