Description
A refreshing Mediterranean pasta salad with rotini, tomatoes, cucumber, feta, and a zesty lemon-olive oil dressing. Versatile and crowd-pleasing, this chilled dish is perfect for gatherings or a light meal.
Ingredients
8 oz Rotini pasta (Rotini holds dressing well; substitute with farfalle or fusilli if preferred)
½ small Sweet red onion, chopped
2 cups Cherry tomatoes, halved
1 medium Cucumber, diced or sliced
1 cup Feta cheese, crumbled (use vegan cheese if needed)
3 tbsp Lemon juice, fresh
3 tbsp Olive oil, extra-virgin
1 clove Garlic, minced or pressed (optional)
½ tsp Dried oregano (optional for herbal note)
To taste Salt and pepper
¼ cup Black olives (optional, for texture)
Instructions
Cook the Rotini pasta according to package instructions, then drain and let cool.
Chop the red onion and let it rest in cold water for 5 minutes to mellow the flavor.
Wash and halve cherry tomatoes.
Slice or dice the cucumber and remove the seeds for a firmer texture.
Crush feta cheese into small pieces for even distribution.
Prepare the dressing by combining lemon juice, olive oil, garlic, oregano, salt, and pepper in a small bowl.
Add cooled pasta, drained cucumber, tomatoes, and olives (if using) to a large mixing bowl.
Toss in crumbled feta and the chopped red onion.
Pour the dressing over the salad, then combine thoroughly.
Chill in the refrigerator for at least 30 minutes before serving.
Notes
For a vegan option, substitute feta with plant-based cheese.
Use a neutral olive oil if extra-virgin not available.
This salad stays fresh in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg