Description
A refreshing and flavorful Mediterranean pasta salad featuring rotini pasta, fresh vegetables, tangy feta cheese, and a zesty homemade dressing. Perfect as a light lunch or a side dish for summer gatherings.
Ingredients
Scale
Salad
- 12 oz rotini pasta
- 1 1/2 cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup red onion, thinly sliced
- 3/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing
- 1/3 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dried oregano
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook Pasta: Cook the rotini pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside.
- Prepare Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, oregano, minced garlic, salt, and black pepper to make the dressing.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, olives, red onion, feta cheese, and parsley.
- Toss Salad: Pour the dressing over the salad and toss well to coat all the ingredients evenly.
- Chill: Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to blend.
Notes
- For added protein, mix in grilled chicken or chickpeas.
- You can substitute bowtie or penne pasta if preferred.
- Store leftovers in an airtight container for up to 3 days.
