Description
A vibrant Mediterranean pasta salad bursting with fresh vegetables, feta, olives, and a zesty lemon-herb dressing. Ready in minutes, this crowd-pleasing dish is perfect for meals on the go.
Ingredients
1 lb rotini pasta
1 pint grape tomatoes (halved)
3/4 cup English cucumber (chopped into 1/2-inch pieces)
1 red bell pepper (chopped into 1/2-inch pieces)
1/2 red onion (finely chopped)
3/4 cup kalamata olives (or brined olives)
1/2 cup crumbled feta cheese
Olive oil
1 tablespoon apple cider vinegar (subbed from red wine vinegar)
2 cloves minced garlic
1 teaspoon dried oregano
Salt and pepper
garnish: fresh parsley (optional)
Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil.
Add rotini pasta and cook 8-10 minutes until al dente.
Drain and rinse with cold water to cool.
Chop tomatoes, cucumber, bell pepper, and red onion.
In a large bowl, gently mix cooked pasta with chopped vegetables and olives.
In a small bowl, whisk 2 tablespoons olive oil, apple cider vinegar, minced garlic, oregano, salt, and pepper.
Pour dressing over the salad mixture, adding feta cheese (if using) just before serving.
Garnish with parsley and red pepper flakes.
Toss gently to combine.
Notes
Substitute feta with crumbled mozzarella for a non-dairy option
Add chicken or chickpeas for protein
Dressing can be made 1 day ahead
Store in airtight container up to 2 days
- Prep Time: 12
- Cook Time: 8
- Category: Dinner
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 330mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg