Description
A vibrant, refreshing salad featuring tender pasta, crisp vegetables, tangy olives, and feta cheese, tossed in a zesty lemon herb vinaigrette. Perfect for a light, nourishing meal or side.
Ingredients
8 oz rotini pasta
1 cup diced cucumber
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives
1/2 cup red onion, finely chopped
8 oz crumbled feta cheese
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 tsp dried oregano
1 clove garlic, minced
1 tbsp honey or sugar (optional)
Salt and pepper to taste
1 tbsp red wine vinegar (substitute with apple cider vinegar if preferred)
Instructions
Cook pasta according to package instructions in lightly salted water. Drain and rinse with cold water to cool.
In a large bowl, combine cooked pasta, cucumber, cherry tomatoes, olives, and red onion.
In a separate bowl, whisk together olive oil, lemon juice, oregano, garlic, honey (if using), salt, and pepper until emulsified.
Pour dressing over the salad and toss gently to coat evenly.
Fold in crumbled feta cheese before serving. Chill for 30 minutes to let flavors meld.
Adjust seasoning and add more lemon juice or vinegar if desired.
Notes
Add chopped fresh herbs like parsley or dill for extra freshness.
Substitute cherry tomatoes with diced roasted red bell peppers if preferred.
For a vegan version, use plant-based feta cheese.
Store in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 2 cups
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg