Description
A refreshing Mediterranean-inspired pasta salad with crisp veggies, tangy dressing, and creamy feta. Perfect for summer gatherings or a light lunch, this dish balances fresh produce, herbs, and a zesty oil-lemon dressing for vibrant, satisfying flavors.
Ingredients
12 oz dried shaped pasta (penne, orzo, or fusilli)
¼ cup red wine vinegar
3 tbsp fresh lemon juice
6 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp dried oregano
½ cup sliced Kalamata olives
2 cups halved cherry tomatoes
2 cups diced cucumber
1 cup diced red onion
1 cup crumbled feta cheese
Instructions
Boil and drain the pasta according to package instructions (reserve a splash of pasta water if needed to adjust consistency)
Whisk together red wine vinegar, lemon juice, olive oil, garlic, oregano, and a pinch of salt to make the dressing
Chop all vegetables (tomatoes, cucumber, red onion) except the olives and feta
In a large bowl, combine cooked pasta, chopped vegetables, olives, and crumbled feta
Pour the dressing over the salad and toss until evenly coated
Add crumbled feta just before serving to preserve texture
Chill for at least 30 minutes before serving to let flavors develop
Notes
For a non-alcoholic version, substitute red wine vinegar with white vinegar or balsamic vinegar
Make ahead: Salad improves in flavor when chilled for 1–2 hours
Replace feta with dairy-free cheese if needed
Pasta shape determines yield; orzo or ditalini works best for Mediterranean authenticity
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg