Mediterranean Pasta Salad
This Mediterranean Pasta Salad recipe is quick and easy to make, it’s tossed with a zesty lemon-herb vinaigrette, and it’s always a crowd-pleaser!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains honey
pescatarian
- 1/4 teaspoon salt
- 1/4 cup extra virgin olive oil
- pinch of crushed red pepper flakes
- 3 tablespoons red wine vinegar
- 4 ounces crumbled feta cheese
- 2 small garlic cloves minced
- 1/4 teaspoon freshly-cracked black pepper
- 1 tablespoon freshly-squeezed lemon juice
- 12 ounces dry pasta (i used farfalle)
- 1 english (hot house) cucumber diced
- 1 pintâ cherry or grape tomatoes halved
- 2/3 cup sliced kalamata olives
- half of a medium red onion peeled and thinly sliced
- lemon-herb vinaigrette (see below)
- 2 teaspoons driedâ oregano minced
- 1 teaspoon honey (or your desired sweetener)
- Carbohydrate 2.31470423110865 g
- Cholesterol 16.8207170393333 mg
- Fat 9.92182290297723 g
- Fiber 0.509769450763033 g
- Protein 2.88464732167333 g
- Saturated Fat 3.63071437107481 g
- Serving Size 1 1 -8 serving (104g)
- Sodium 341.718179230404 mg
- Sugar 1.80493478034561 g
- Trans Fat 0.399223661467325 g
- Calories 108 calories
To Make The Mediterranean Pasta Salad:Cook the pasta al dente in a large stockpot of generously-salted water according to package instructions. Drain pasta, then rinse under cold water for about 20-30 seconds until no longer hot. Transfer the pasta to a large mixing bowl.Add cucumber, tomatoes, kalamata olives, feta cheese, and red onion to the mixing bowl, then drizzle all of the vinaigrette evenly on top. Toss until all of the ingredients are evenly coated with the dressing.Serve immediately, garnished with extra feta and black pepper if desired.To Make The Lemon-Herb Vinaigrette:Whisk all ingredients together until combined.
