Description
A vibrant, refreshing pasta salad combining crisp vegetables, briny olives, and zesty lemon dressing. Perfect for summer gatherings with its balance of fresh, tangy, and savory flavors.
Ingredients
200g pasta
2 cups cherry tomatoes, halved
1 medium cucumber, diced
1/2 cup Kalamata olives, pitted
1 small red onion, finely chopped
1/2 cup feta cheese, crumbled
1/4 cup parsley, chopped
1/4 cup dill, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
Instructions
Cook pasta according to package instructions and let cool
In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, red onion, and olives
In a separate small bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper
Pour dressing over pasta mixture and stir to coat
Fold in feta cheese, parsley, and dill
Chill for 30 minutes before serving
Notes
Use whole wheat or gluten-free pasta for dietary needs
Substitute bell peppers for cherry tomatoes or green olives for a milder flavor
Use vegan feta if avoiding animal products
Herbs can be swapped (e.g., cilantro instead of dill)
Store leftovers in an airtight container for up to 2 days
- Prep Time: 30
- Cook Time: 15
- Category: Lunch
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 13g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg