Description
A vibrant, nutrient-packed pasta salad featuring crisp cucumbers, juicy cherry tomatoes, Kalamata olives, and tangy feta cheese, all tossed in a bright lemon-herb vinaigrette. This healthy version uses whole wheat pasta and skips the mayo for a lighter, fresher taste.
Ingredients
Scale
- 12 oz whole wheat rotini pasta
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red bell pepper, chopped
- 1/2 cup Kalamata olives, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/3 cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water.
- While pasta cools, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl.
- Combine cooled pasta with cherry tomatoes, cucumber, bell pepper, olives, and red onion in a large bowl.
- Pour dressing over the salad and toss gently to coat evenly.
- Add crumbled feta cheese, parsley, and basil, tossing once more.
- Refrigerate for at least 30 minutes before serving to let flavors develop.
Notes
Add the feta cheese just before serving if making ahead—it stays creamier that way! For extra flavor, let the red onion slices soak in cold water for 10 minutes before adding to reduce sharpness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Main Course
- Method: No-Cook (after pasta), Tossed
- Cuisine: Mediterranean, Greek
Nutrition
- Serving Size: 1.5 cups (approximately)
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg
