Description
This Mediterranean Pasta Salad with Feta and Olives is a fresh, vibrant make-ahead meal packed with crisp cucumbers, juicy tomatoes, briny olives, and tangy feta, all tossed in a zesty lemon-herb vinaigrette. Perfect for meal prep, potlucks, or easy lunches.
Ingredients
12 oz short pasta (penne, fusilli, or farfalle)
1 English cucumber, diced
1 pint cherry tomatoes, halved
2/3 cup kalamata olives, sliced
1/2 cup crumbled feta cheese
1/4 red onion, thinly sliced
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped (optional)
For the Lemon-Herb Vinaigrette:
1/3 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain and rinse under cold water to cool completely.
2. While pasta cooks, make the vinaigrette: In a small jar or bowl, combine olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper. Whisk or shake until well combined.
3. Prepare the vegetables: Dice the cucumber, halve the cherry tomatoes, slice the olives, and thinly slice the red onion. Crumble the feta cheese.
4. In a large bowl, toss the cooled pasta with half of the vinaigrette to coat evenly.
5. Add the cucumbers, tomatoes, olives, red onion, and feta to the bowl. Pour the remaining vinaigrette over the salad.
6. Toss gently to combine all ingredients, making sure everything is evenly coated with dressing.
7. Stir in the fresh parsley and mint (if using).
8. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
9. Toss again before serving, adding a splash more olive oil or lemon juice if needed.
Notes
Rinse the pasta under cold water to stop the cooking and prevent it from getting mushy.
Soaking the red onion slices in cold water for 10 minutes before adding them will mellow the sharp flavor.
This salad tastes even better the next day as the flavors meld together.
Store leftovers in an airtight container in the fridge for up to 4 days.
For a heartier meal, add grilled chicken, shrimp, or chickpeas.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg