Mediterranean Pasta Salad
A refreshing pasta salad loaded with colorful vegetables, olives, and cheese, tossed in a zesty vinaigrette — perfect for any occasion.
Equipment
- Large Pot
- Mixing Bowl
- Colander
Ingredients
Salad Base
- 3 cups cooked pasta such as rotini or fusilli
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced thin
- 1/2 cup bell pepper diced, any color
- 1/2 cup black olives sliced
- 1/2 cup feta cheese crumbled or cubed
- 1/4 cup fresh parsley chopped
Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1/4 tsp salt to taste
- 1/4 tsp black pepper
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, olives, feta cheese, and parsley.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and black pepper until well blended.
- Pour the dressing over the pasta mixture and toss gently to coat evenly.
- Chill for at least 30 minutes before serving to let the flavors develop.
Notes
Add grilled chicken, tuna, or chickpeas for extra protein. Store in the refrigerator for up to 3 days.
Nutrition
Calories: 280kcalCarbohydrates: 32gProtein: 7gFat: 13gSaturated Fat: 3gCholesterol: 10mgSodium: 280mgPotassium: 250mgFiber: 3gSugar: 4gVitamin A: 400IUVitamin C: 20mgCalcium: 80mgIron: 1.2mg
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