Description
A fresh and vibrant Mediterranean Pasta Salad packed with cherry tomatoes, cucumber, olives, feta, and a zesty lemon-oregano dressing. Perfect for picnics, potlucks, or quick lunches!
Ingredients
- 8 oz (225 g) rotini or fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, sliced
- ½ cup feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice, freshly squeezed
- 1 tsp dried oregano
- Salt and black pepper, to taste
Instructions
Cook the Pasta: Boil salted water, cook pasta until al dente, drain, and rinse under cold water.
Prep Veggies: Chop tomatoes, cucumber, and parsley; slice onion and olives.
Make Dressing: Whisk olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
Assemble Salad: Combine pasta, veggies, olives, and feta in a large bowl. Pour dressing over and toss gently.
Chill: Refrigerate for at least 30 minutes before serving for best flavor.
Notes
- Use high-quality extra virgin olive oil for the best taste.
- Rinse pasta under cold water to stop the cooking process and prevent clumping.
- For extra protein, add grilled chicken, shrimp, or chickpeas.
- Make it ahead — the flavors deepen after a few hours in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes