Description
A light and vibrant pasta salad with cherry tomatoes, cucumbers, feta, and a zesty lemon herb dressing.
Ingredients
Scale
- 12 ounces pasta (rotini, penne, or farfalle)
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/3 cup red onion, finely sliced
- 1/2 cup kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped (optional)
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried dill
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package instructions until al dente.
- Drain pasta and rinse under cold water to stop the cooking process. Set aside to cool.
- In a small mixing bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, and dill. Season with salt and pepper to taste.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, kalamata olives, feta cheese, parsley, and basil (if using).
- Pour the lemon herb dressing over the salad and toss until evenly coated.
- Cover the pasta salad and refrigerate for at least 30 minutes to allow flavors to meld together.
- Before serving, give it a quick toss and adjust seasoning if needed. Serve chilled or at room temperature.
Notes
For a creamier texture, swap feta for goat cheese. Consider adding grilled chicken or shrimp for protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: pasta salad, Mediterranean, summer dish, healthy salad, vegetarian recipe