Description
A crisp Mediterranean-style pasta salad with cherry tomatoes, olives, and a bright olive oil dressing. Chilled and refreshing, perfect for summer gatherings or pairing with grilled dishes.
Ingredients
8 oz (225 g) rotini or fusilli pasta
1 pint (200 g) cherry tomatoes, halved
2/3 cup (75 g) black or green olives, pitted
1 cup (15 g) fresh basil, chopped
1 small cucumber, diced
2 garlic cloves, minced
1/4 cup (60 ml) olive oil
2 tbsp (30 ml) red wine vinegar or lemon juice
Salt and pepper to taste
Instructions
Bring salted water to a boil. Cook pasta until al dente, drain, and cool to room temperature.
Whisk olive oil, vinegar/lemon juice, garlic, salt, and pepper in a bowl.
Combine cooled pasta, tomatoes, cucumber, basil, and olives in a large mixing bowl.
Pour dressing over salad and toss gently to coat.
Chill at least 10 minutes before serving.
Notes
Use whole wheat pasta for extra flavor
Kalamata olives add rich depth
Arugula can replace basil
Halal-compliant: opt for non-alcoholic vinegar substitute
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg