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Fresh Lemon Herb Mediterranean Pasta Salad

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A bright and fresh Mediterranean pasta salad featuring lemon-herb vinaigrette, crisp vegetables, olives, and feta cheese. Perfect for summer parties and quick meals.

Ingredients

Scale
  • 8 oz rotini or penne pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced (seeded if preferred)
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup extra virgin olive oil
  • Juice of 2 medium lemons (about 1/4 cup)
  • 1 tablespoon red wine vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried)
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/4 cup finely diced red onion
  • Optional: 1/4 cup toasted pine nuts or slivered almonds
  • Optional: Fresh basil leaves, torn

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz rotini or penne pasta and cook according to package instructions until al dente (9-11 minutes). Drain and rinse under cold water to stop cooking and cool. Set aside to drain thoroughly (about 5 minutes).
  2. While pasta cooks, halve cherry tomatoes, dice cucumber (remove seeds if desired), and pit and halve Kalamata olives. If using, finely dice red onion and toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Set aside.
  3. In a small bowl or mason jar, combine olive oil, lemon juice, red wine vinegar, minced garlic, oregano, parsley, salt, and pepper. Whisk or shake vigorously until emulsified.
  4. In a large mixing bowl, combine drained pasta, cherry tomatoes, cucumber, olives, and optional red onion. Pour dressing over and toss gently to coat. Crumble feta cheese over the top and sprinkle with toasted pine nuts or almonds if using. Add torn basil leaves for extra aroma.
  5. Chill salad in the refrigerator for at least 30 minutes to allow flavors to meld. Before serving, toss gently and adjust seasoning with salt, pepper, or extra lemon juice if needed.

Notes

Rinse pasta under cold water after cooking to stop cooking and prevent sticking. Use freshly squeezed lemon juice for best flavor. Chill salad for at least 30 minutes before serving to meld flavors. Reserve some dressing to drizzle before serving if making ahead to avoid soggy pasta.

Nutrition

Keywords: Mediterranean pasta salad, lemon herb pasta salad, summer salad, easy pasta salad, healthy pasta salad, fresh pasta salad, vegetarian pasta salad

Find it online: https://rowanrecipes.com/fresh-lemon-herb-mediterranean-pasta-salad-easy-recipe-for-summer-parties/