Easy Zesty Mediterranean Pasta Salad
Prepare this refreshing, cold pasta salad featuring feta, olives, and vegetables with a bright lemon herb dressing. It is quick to make and travels well for picnics or potlucks.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 6 servings
- Category: Side Dish
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 12 oz rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside to cool completely.
- While the pasta cools, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
- In a large bowl, combine the cooled pasta, tomatoes, cucumber, olives, artichoke hearts, and red onion.
- Pour the dressing over the pasta and vegetable mixture. Toss gently until everything is evenly coated.
- Fold in the crumbled feta cheese and chopped fresh parsley.
- Cover the salad and chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- You can add one can of rinsed and drained chickpeas for extra protein and texture.
- This salad tastes best when made at least one hour ahead of serving.
- If you prefer a tangier dressing, add 1 teaspoon of Dijon mustard to the dressing mixture.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 10
- Cholesterol: 15
