Description
Med Pasta Salad is a vibrant Mediterranean-inspired pasta salad featuring al dente pasta, fresh veggies, kalamata olives, sun-dried tomatoes, and crumbled feta tossed in a zesty olive oil dressing. It’s a light, flavorful dish perfect for any occasion.
Ingredients
- 12 oz pasta (penne, rotini, or farfalle)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/3 cup sun-dried tomatoes, chopped
- 3/4 cup feta cheese, crumbled
- 2 tbsp fresh parsley or basil, chopped
- 1/4 cup olive oil
- 2 tbsp red wine vinegar or lemon juice
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook pasta in salted water according to package instructions until al dente. Drain and rinse with cold water. Set aside.
- In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, garlic, oregano, salt, and pepper to make the dressing.
- In a large bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, olives, sun-dried tomatoes, and feta cheese.
- Pour the dressing over the pasta mixture and toss until well coated.
- Add chopped parsley or basil and toss again to combine.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
- Taste and adjust seasoning as needed before serving.
Notes
Cook pasta al dente and rinse immediately to avoid mushiness.Add grilled chicken, shrimp, or chickpeas for a protein boost.Use gluten-free pasta for a gluten-free version.Omit or replace feta with a dairy-free cheese for a vegan option.Drizzle with more olive oil before serving if salad dries out in the fridge.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg
