Description
A refreshing and flavorful Lemon Herb Mediterranean Pasta Salad featuring rotini or penne pasta tossed with cherry tomatoes, cucumber, Kalamata olives, red onion, feta cheese, and fresh herbs, all dressed in a zesty lemon herb vinaigrette. Perfect for a light meal or side dish.
Ingredients
Scale
Pasta Salad:
- 12 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ cup Kalamata olives, sliced
- ½ cup red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
Lemon Herb Dressing:
- ⅓ cup extra virgin olive oil
- Juice and zest of 1 lemon
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta completely.
- Prepare the Salad: In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, olives, red onion, feta cheese, parsley, and basil.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice and zest, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper. Taste and adjust seasoning as needed.
- Toss the Salad: Pour the dressing over the pasta salad and toss until everything is well coated. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve: Garnish with extra feta and herbs if desired. Serve cold or at room temperature.
Notes
- For added protein, stir in grilled chicken or chickpeas.
- This salad holds up well for picnics and meal prep.
- Use gluten-free pasta if needed.
Nutrition
- Serving Size: 1½ cups
- Calories: 320
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg
