Description
A refreshing Mediterranean pasta salad featuring bold herbs, tangy feta, briny olives, and crisp cucumber. This chilled dish is perfect for summer, easy to customize, and bursting with flavor.
Ingredients
16 oz pasta (any shape)
2 large cucumbers
1 cup Kalamata olives
1 cup crumbled feta cheese
1 pint cherry tomatoes
1/2 cup sliced red onion (soaked)
3 tbsp olive oil
2 tbsp red wine vinegar (or apple cider vinegar for halal option)
1 tsp dried oregano
1/4 cup chopped fresh parsley
1 tsp salt
1/2 tsp black pepper
Instructions
Boil the pasta until al dente. Drain and rinse with cold water to cool.
Halve the cherry tomatoes and slice the cucumbers into bite-sized pieces. Drain soaked red onion well.
Combine cooled pasta, cucumbers, cherry tomatoes, red onion, olives, and feta in a large mixing bowl.
In a separate bowl, whisk together olive oil, vinegar, oregano, parsley, salt, and pepper to make dressing.
Pour dressing over the salad and gently toss to combine.
Chill covered in the refrigerator for at least 30 minutes before serving for best flavor.
Serve chilled and garnish with extra parsley if desired.
Notes
For halal option, use apple cider vinegar instead of red wine vinegar.
To make this recipe vegan, substitute feta cheese with crumbled vegan cashew cheese.
Leftovers can be stored in the refrigerator for up to 2 days. Avoid adding leafy greens if freezing.
For a gluten-free version, use certified gluten-free pasta.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg