A refreshing Mediterranean pasta salad loaded with fresh vegetables and feta cheese - perfect for picnics or quick lunches.
Recipe Details
Ingredients
- 250 g penne pasta
- 200 g cherry tomatoes, halved
- 1 medium cucumber, diced
- 100 g kalamata olives, sliced
- 100 g feta cheese, crumbled
- 1/2 red onion, thinly sliced
- 60 ml extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
-
Cook the 250 g penne pasta according to package instructions until al dente. Drain and rinse under cold water, then set aside.
-
In a large bowl, combine the cooled 250 g penne pasta, 200 g cherry tomatoes, 1 medium cucumber, 100 g kalamata olives, 100 g feta cheese, and 1/2 red onion.
-
In a small bowl, whisk together the 60 ml extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.
-
Pour the dressing over the pasta mixture and toss gently to combine.
-
Taste and adjust seasoning if necessary. The salad can be served immediately but tastes even better after chilling for at least 30 minutes.
Tips
- Add grilled chicken or shrimp for a more substantial meal.
- Fresh herbs like basil, parsley, or mint make a delicious addition.
- This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep.
- If making ahead, reserve some dressing to refresh the salad before serving.