Mediterranean Pasta Salad Zesty (Printable Version)
Colorful pasta tossed with crisp veggies, olives, feta, and a lively lemon-herb vinaigrette.
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# Ingredients:
→ Pasta Salad
01 -
12 ounces dry farfalle pasta
02 -
1 English cucumber, diced
03 -
1 pint cherry or grape tomatoes, halved
04 -
2/3 cup sliced kalamata olives
05 -
4 ounces crumbled feta cheese
06 -
Half medium red onion, peeled and thinly sliced
→ Lemon-Herb Vinaigrette
07 -
1/4 cup extra virgin olive oil
08 -
3 tablespoons red wine vinegar
09 -
1 tablespoon freshly-squeezed lemon juice
10 -
2 teaspoons dried oregano, minced
11 -
1 teaspoon honey
12 -
2 small garlic cloves, minced
13 -
1/4 teaspoon freshly-cracked black pepper
14 -
1/4 teaspoon salt
15 -
Pinch of crushed red pepper flakes
# Steps:
01 -
Cook the pasta al dente in a large stockpot of generously-salted water according to package instructions. Drain the pasta, then rinse under cold water for about 20-30 seconds until no longer hot. Transfer the pasta to a large mixing bowl.
02 -
Add cucumber, tomatoes, kalamata olives, feta cheese, and red onion to the mixing bowl. Drizzle all of the vinaigrette evenly on top. Toss until all ingredients are evenly coated with the dressing.
03 -
Serve immediately, garnished with extra feta and black pepper if desired.
04 -
Whisk all vinaigrette ingredients together until combined.
# Notes:
01 -
Cook time does not include the time required to cook the pasta.