Mediterranean Cold Pasta Salad
A colorful, refreshing pasta salad by Lina Vexley, packed with crisp vegetables, olives, and a zesty lemon dressing—perfect for summer picnics or light lunches.
Equipment
- Large Pot
- Mixing Bowl
- Whisk
- Salad Spoon
Ingredients
Salad Base
- 12 oz pasta rotini or bow-tie
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced
- 1 cup bell pepper diced (any color)
- ½ cup black olives pitted and halved
- ½ cup feta cheese crumbled
Lemon Dressing
- ¼ cup extra-virgin olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard
- 1 tsp honey optional for balance
- 1 clove garlic minced
- 1 tsp dried oregano
- salt and pepper to taste
- fresh basil leaves for garnish
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
- In a large bowl, combine the pasta, cherry tomatoes, cucumber, bell pepper, olives, and feta cheese.
- In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and pepper.
- Pour the dressing over the pasta mixture and toss gently to coat evenly.
- Cover and refrigerate for at least 1 hour to allow the flavors to blend.
- Garnish with fresh basil leaves before serving. Serve chilled and enjoy!
Notes
For extra protein, add grilled chicken or chickpeas. This salad keeps well in the fridge for up to 3 days—perfect for meal prep!
Nutrition
Calories: 320kcalCarbohydrates: 40gProtein: 9gFat: 14gSaturated Fat: 4gCholesterol: 10mgSodium: 290mgFiber: 3gSugar: 5g
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