Description
A fresh and vibrant pasta salad tossed with crisp vegetables, creamy feta, kalamata olives, and a zesty lemon-herb vinaigrette. Perfect for summer gatherings, weekly meal prep, or a light lunch.
Ingredients
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12 oz dry pasta (farfalle or penne), cooked al dente
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1 English cucumber, diced
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1 pint cherry tomatoes, halved
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½ medium red onion, thinly sliced
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⅔ cup sliced kalamata olives
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4 oz crumbled feta cheese
Vinaigrette: -
¼ cup extra virgin olive oil
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3 tbsp red wine vinegar
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1 tbsp fresh lemon juice
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2 tsp dried oregano
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1 tsp honey
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2 garlic cloves, minced
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¼ tsp black pepper
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¼ tsp salt
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Pinch of crushed red pepper flakes (optional)
Instructions
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Cook pasta in salted water until al dente. Drain and rinse under cold water.
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Whisk vinaigrette ingredients in a small bowl.
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In a large bowl, combine pasta, cucumber, tomatoes, onion, olives, and feta.
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Pour vinaigrette over salad and toss to coat evenly.
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Chill before serving or enjoy immediately.
Notes
- For a milder onion flavor, soak red onion slices in cold water for 10 minutes.
- Add grilled chicken or chickpeas for extra protein.
- Can be made ahead and stored for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salads
- Method: No-cook (except pasta)
- Cuisine: Mediterranean