Description
A vibrant, refreshing summer salad with al dente rotini pasta, crisp vegetables, tangy feta, savory salami, and a zesty lemon-herb dressing. Ideal for picnics, potlucks, or weeknight meals, offering bold Mediterranean flavors without pork or alcohol.
Ingredients
1/2 lb (8 oz) rotini pasta (or gluten-free alternative)
6 cocktail cucumbers (or 1 English cucumber)
2 cups cherry tomatoes
1 red bell pepper, diced
6 oz dried salami (halal/non-pork option)
2/3 cup pitted green or Kalamata olives
10 oz feta cheese, crumbled
1 tbsp capers
1/2 cup pine nuts, toasted
3/4 cup olive oil
1/2 cup fresh lemon juice
Zest of 1 lemon
2 tbsp chopped fresh herbs (basil, dill, oregano, thyme)
salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Rinse under cold water to cool; drain.
In a separate bowl, whisk together olive oil, lemon juice, lemon zest, chopped herbs, salt, and pepper.
Add cooked pasta to the dressing and toss to coat. Mix in chopped cucumbers, cherry tomatoes, diced red bell pepper, and crumbled feta.
Fold in dried salami (substitute as noted in notes) and olives. Transfer to a large serving bowl.
Sprinkle toasted pine nuts and capers on top. Chill for at least 30 minutes before serving.
Notes
Substitute salami with vegan pepperoni or halal-certified beef/chicken sausage for dietary adjustments.
Use gluten-free pasta for a gluten-free version.
Omit pine nuts for a nut-free version.
Chill longer for enhanced flavor; leftovers keep well for 2-3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 1000mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg