Description
Bright, fresh Mediterranean Pasta Salad with feta, olives, vegetables, and lemon vinaigrette. Perfect for meal prep, picnics, or light lunches.
Ingredients
Scale
- 12 ounces short pasta (rotini, penne, or bow ties)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, sliced
- 3/4 cup feta cheese, crumbled
- 1/2 cup marinated artichoke hearts, chopped
- 1/4 cup fresh parsley, chopped
- Optional: chickpeas, roasted red peppers, baby spinach
- For the dressing:
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook pasta in salted water until al dente. Drain and cool slightly.
- Whisk olive oil, lemon juice, vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
- Chop tomatoes, cucumber, onion, olives, and artichokes into bite-sized pieces.
- Combine pasta, vegetables, feta, and parsley in a large bowl.
- Pour dressing over salad and toss gently.
- Taste and adjust seasoning if needed.
- Chill 20–30 minutes before serving for the best flavor.
Notes
Use short ridged pasta for better dressing absorption. Do not overcook pasta to maintain texture after chilling. Add chickpeas or chicken for extra protein. Reserve extra dressing for leftovers. Best served chilled or at cool room temperature.
- Cuisine: Mediterranean