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Irresistible Mediterranean Pasta Salad

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A delightful blend of fresh ingredients, bold flavors, and vibrant colors, perfect for gatherings or weekday meals.

Ingredients

Scale
  • 14 oz Pasta (rotini or penne)
  • 1 Large Cucumber (peeled and sliced into 1/2-inch half-moons)
  • 18 oz Cherry Tomatoes (halved)
  • 3/4 Cup Olives (sliced kalamata preferred)
  • 5 oz Feta (crumbled)
  • 1/2 Red Onion (finely diced)
  • 1/4 Cup Fresh Parsley (chopped)
  • 1/3 Cup Olive Oil (extra-virgin)
  • 4 tbsp Red Wine Vinegar
  • 1 tbsp Lemon Juice (freshly squeezed)
  • 2 tsp Oregano (dried)
  • 1 tsp Honey
  • 3 Garlic Cloves (freshly pressed)
  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 1/4 tsp Red Pepper Flakes

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Drain and rinse under cold water.
  2. Prep Your Veggies: Peel cucumber, slice into half-moons; halve the cherry tomatoes; finely dice red onion.
  3. Whisk the Dressing: In a bowl, combine olive oil, red wine vinegar, lemon juice, oregano, honey, garlic, salt, pepper, and red pepper flakes. Whisk until emulsified.
  4. Mix It All Together: In a large bowl, combine pasta, cucumber, tomatoes, olives, red onion, parsley, and feta. Pour dressing over and toss to coat.
  5. Chill and Serve: Cover and let salad chill in the fridge for at least 30 minutes to meld flavors before serving.

Notes

Great for meal prep; salad can be made a day in advance. Adjust seasoning with extra olive oil or lemon juice if needed.

Nutrition

Keywords: pasta salad, Mediterranean, summer salad, healthy recipe, meal prep

Find it online: https://basilboard.com/minute-mediterranean-pasta-salad-busy-weeknights/