Mediterranean Summer Pasta Salad
Bright, pantry-friendly pasta salad inspired by Mediterranean flavors. It blends al dente pasta, tangy feta, briny olives, and crisp vegetables with lemony oregano dressing for a refreshing, lunch-worthy dish.
- Prep Time: 15 min
- Cook Time: 8 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 4 cups cooked short pasta (penne or fusilli) cooled
- ½ cup crumbled feta cheese
- ½ cup Kalamata olives, halved
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- 2 tablespoon red onion, thinly sliced
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon lemon juice
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Toss cooled pasta with tomatoes, cucumber, red onion, olives, and feta.
- Whisk olive oil, lemon juice, oregano, garlic powder, salt, and pepper; drizzle and toss until combined.
Chef’s Pro Tips
- Add a splash of red wine vinegar for brightness if desired.
- Chill 15 minutes to enhance flavors.
- Finish with a light pinch of chopped parsley for color.
Serving Suggestions
Serve with grilled chicken or chickpeas for protein and a side of crusty bread.
Storage Instructions
Store in an airtight container in the refrigerator for up to 2 days. Refrigerate promptly after mixing.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 14 |
| carbs | 52 |
| fat | 18 |
| fiber | 4 |
Community Ratings & Comments
No ratings yet. Be the first!
Comments
No comments yet. Be the first to leave one!