Description
A vibrant and refreshing pasta salad combining fresh vegetables, olives, and a tangy dressing, perfect for any gathering.
Ingredients
Scale
- 12 ounces dry pasta (farfalle recommended)
- 1 English cucumber, diced
- 1 pint cherry or grape tomatoes, halved
- 2/3 cup sliced kalamata olives
- ½ medium red onion, thinly sliced
- ¼ cup extra virgin olive oil
- 3 tablespoons red apple vinegar
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon honey (or desired sweetener)
- 2 small garlic cloves, minced
- 1/4 teaspoon freshly-cracked black pepper
- 1/4 teaspoon salt
- Pinch of crushed red pepper flakes
Instructions
- Bring a large pot of salted water to a boil. Add the dry pasta and cook until al dente. Drain and rinse under cold water.
- Dice the cucumber and halve the cherry tomatoes. Slice olives and red onion thinly.
- In a mixing bowl, whisk together the olive oil, vinegar, lemon juice, oregano, honey, minced garlic, black pepper, salt, and crushed red pepper flakes.
- In a large mixing bowl, toss the cooked pasta with cucumber, tomatoes, olives, and onion. Pour the dressing over the salad and gently mix until evenly coated.
- Enjoy immediately or let it chill in the refrigerator for about 30 minutes to enhance flavors.
Notes
Serve garnished with fresh herbs or feta cheese for added flavor. Store leftovers in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cooking required after pasta
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
Keywords: pasta salad, Mediterranean, summer dish, healthy, vegetarian