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–+ servings
pasta salad

Fresh Mediterranean Pasta Salad

A refreshing and colorful pasta salad made with crisp vegetables, olives, and a zesty dressing by Lina Vexley.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine Mediterranean
Servings 6 servings
Calories 290 kcal

Equipment

  • Large Pot
  • Mixing Bowl
  • Colander
  • Wooden Spoon

Ingredients
  

For the Salad

  • 3 cups bow-tie pasta (farfalle)
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber sliced
  • 1/2 cup yellow bell pepper diced
  • 1/2 cup black or kalamata olives pitted
  • 1/4 cup red onion thinly sliced
  • 1/4 cup fresh parsley chopped

For the Dressing

  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1/2 tsp dried oregano
  • 1/4 tsp salt to taste
  • 1/4 tsp black pepper to taste

Instructions
 

  • Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
  • Drain the pasta and rinse under cold water to stop cooking. Set aside to cool completely.
  • In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, olives, red onion, and parsley.
  • In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until emulsified.
  • Pour the dressing over the salad ingredients and toss well to coat evenly.
  • Taste and adjust seasoning as needed. Chill the salad for at least 15 minutes before serving for the best flavor.

Notes

For added flavor, top with crumbled feta cheese or grilled chicken. This salad keeps well in the fridge for up to 2 days.

Nutrition

Calories: 290kcalCarbohydrates: 32gProtein: 8gFat: 14gSaturated Fat: 2gSodium: 210mgPotassium: 320mgFiber: 3gSugar: 5gVitamin A: 620IUVitamin C: 45mgCalcium: 40mgIron: 1.9mg
Keyword Pasta Salad, Summer Dish, vegetarian
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