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Mediterranean Pasta Salad

Fresh crunchy vegetables, pasta  and salty feta and olives all tossed in a lemon herb vinaigrette.   Quick for a healthy weekday meal or served at a gathering with friends!

Course Salad
Cuisine Mediterranean
Keyword pasta, pasta salad
Prep Time 20 minutes
Servings 8 servings
Author Holly

Ingredients

Pasta Salad

  • 5 cups rotini or fusilli pasta, cooked al dente
  • 1 cup english cucumber, cubed *1/2 english cucumber
  • 1 cup cherry tomatoes, halved
  • 1 cup kalamata olives, halved
  • 1/2 cup red pepper, diced
  • 1/2 cup green pepper, diced
  • 1/2 cup shallots, thinly sliced *3 shallots
  • 1/2 cup feta cheese, crumbled *170 g

Lemon Herb Vinaigrette

  • 1/4 cup olive oil
  • 2 tbsp Red Wine Vinegar
  • 1 tbsp Lemon Juice
  • 2 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp parsley flakes
  • 1/4 tsp pepper
  • 1/4 tsp salt

Instructions

  1. Mix all Vinaigrette ingredients together and set aside.

  2. Chop all Pasta Salad ingredients and add to a large bowl.

  3. Cook pasta in salted water until al dente as per package directions.  Drain water.  Add to the large bowl of vegetables.

  4.  Pour Viniagrette over pasta and vegetables.  Toss together gently.  Pasta salad can be served immediately but will also last covered and refrigerated for up to 1 day.