Description
A refreshing and easy Mediterranean pasta salad featuring short pasta tossed with diced cucumber, cherry tomatoes, Kalamata olives, feta cheese, red onion, and a zesty lemon-herb vinaigrette.
Ingredients
- 12 ounces short pasta (e.g., farfalle, penne, fusilli)
- 1 English cucumber, diced
- 1 pint cherry or grape tomatoes, halved
- 2/3 cup sliced Kalamata olives
- 4 ounces crumbled feta cheese
- 1/2 medium red onion, thinly sliced
- For the Lemon-Herb Vinaigrette:
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon honey (or desired sweetener)
- 2 small garlic cloves, minced
- 1/4 teaspoon black pepper, freshly cracked
- 1/4 teaspoon salt
- Pinch of crushed red pepper flakes (optional)
Instructions
- Cook the pasta according to package directions in a large pot of generously salted boiling water until al dente. Drain the pasta, then rinse under cold water for about 20-30 seconds until completely cooled. Transfer the cooled pasta to a large mixing bowl.
- While the pasta cools, prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, fresh lemon juice, dried oregano, honey, minced garlic, black pepper, salt, and a pinch of crushed red pepper flakes (if using). Whisk until well combined.
- To the bowl with the cooled pasta, add the diced English cucumber, halved cherry or grape tomatoes, sliced Kalamata olives, crumbled feta cheese, and thinly sliced red onion.
- Drizzle the prepared lemon-herb vinaigrette evenly over all the ingredients in the bowl. Toss gently to ensure everything is thoroughly coated with the dressing.
- Serve the Mediterranean pasta salad immediately, or chill for a short period to allow the flavors to meld further. Garnish with extra feta and black pepper, if desired.
Notes
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Adjust the amount of red pepper flakes to control the heat level.