Description
A vibrant, no-cook pasta salad with spiral pasta, mozzarella, herbed dressing, and briny olives. Light yet satisfying, this Mediterranean-inspired dish balances tangy, creamy, and fresh flavors for a make-ahead crowd-pleaser.
Ingredients
12 oz rotini or fusilli pasta
1 cup halved grape tomatoes
1 cup pitted kalamata olives
1/2 cup chopped fresh basil
1/2 cup crumbled feta cheese
1/2 cup thinly sliced red onion
1/2 teaspoon dried oregano
1/4 cup olive oil
1/4 cup dried breadcrumbs
1 tablespoon lemon juice
2 cloves minced garlic
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
8 oz fresh mozzarella, cubed
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a large bowl, combine cooked pasta, tomatoes, olives, basil, feta, red onion, oregano, and mozzarella.
Whisk together olive oil, breadcrumbs, lemon juice, garlic, red pepper flakes, salt, and pepper in small bowl. Pour dressing over pasta mixture.
Toss until all ingredients are evenly coated. Chill for at least 30 minutes before serving.
Notes
Chill for up to 24 hours before serving for enhanced flavor
Swap breadcrumbs for Parmesan shavings if preferred
Add cherry tomatoes halved for extra freshness
Vegan alternative? Substitute feta with firm tofu cubes and vegan mozzarella
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg