Mediterranean Pasta Salad with Feta
A vibrant, flavor-packed Mediterranean pasta salad loaded with crisp vegetables, tangy olives, and salty feta, all tossed in a lemony herb dressing.
Ingredients
- 12 oz penne or rotini pasta holds dressing like a champ
- 1 cup cherry tomatoes halved (because they explode with flavor)
- ½ cup Kalamata olives sliced (for that briny punch)
- ½ cup cucumber diced (keeps things fresh and crunchy)
- ¼ cup red onion finely chopped (adds just the right kick)
- ½ cup feta cheese crumbled (because feta makes everything better)
- ¼ cup fresh parsley chopped (adds brightness)
- ¼ cup extra virgin olive oil the good stuff
- 2 tbsp lemon juice fresh, not the bottled impostor
- 1 tsp dried oregano because Mediterranean food demands it
- 1 garlic clove minced (for extra zing)
- Salt & black pepper to taste
Instructions
- Boil the pasta in salted water until al dente. Drain and rinse under cold water—yes, rinse it.
- Chop all vegetables while the pasta cools. Try not to eat half the tomatoes in the process.
- Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl. Or shake it in a jar like a pro.
- Toss pasta, veggies, olives, and feta into a large mixing bowl. Pour in the dressing and mix well.
- Taste and adjust seasoning if needed. More feta? Always a good idea.
- Chill for at least 30 minutes to let the flavors blend. Or eat immediately if patience isn’t your thing.
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Vitamin C: 10%
- Vitamin A: 8%
- Calcium: 12%
- Iron: 9%
- Potassium: 7%
Additional Notes & Tips
- Use whole wheat pasta for extra fiber if you're feeling healthy.
- Add grilled chicken or chickpeas for more protein.
- Swap parsley for fresh basil if you’re feeling fancy.
- Let it sit longer for an even better flavor boost.
- Store leftovers in the fridge—if there are any.