Pasta Salad

Name: Pasta Salad (Upgraded)
Total time: 40 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 pound Tri-color rotini pasta; 1 cup Cherry tomatoes-halved; 1/2 cup Cucumber-diced; 1/4 cup Kalamata olives-halved; 1/4 cup Sun-dried tomatoes-oil-packed, drained and chopped; 1/4 cup Red onion-thinly sliced; 1/4 cup Extra virgin olive oil; 2 tbsp Lemon juice-freshly squeezed; 1 tbsp Red wine vinegar; 1 tbsp Fresh parsley-chopped; 1 tsp Dried oregano; 1/2 tsp Garlic-minced; 1/4 tsp Salt; 1/4 tsp Black pepper; 1/2 cup Feta cheese-crumbled

⏱40 min

👥6

🔥400 cal

Easy

🍽️Mediterranean

A flavorful pasta salad with sun-dried tomatoes, feta cheese, and a lemon-herb vinaigrette.

1 pound Tri-color rotini pasta

1 cup Cherry tomatoes-halved

1/2 cup Cucumber-diced

1/4 cup Kalamata olives-halved

1/4 cup Sun-dried tomatoes-oil-packed, drained and chopped

See all 15 ingredients ↓

(0 reviews)

⏱40 min

👥6

🔥400 cal

Easy

🍽️Mediterranean

A flavorful pasta salad with sun-dried tomatoes, feta cheese, and a lemon-herb vinaigrette.

#pasta #salad #Mediterranean #side dish

Instructions

Cook pasta according to package directions. Drain and rinse with cold water. Set aside.
In a large bowl, combine all Vegetables.
In a separate small bowl, whisk together all Vinaigrette ingredients.
Add cooked pasta and Vinaigrette to the bowl with vegetables. Toss to coat evenly.
Stir in Feta cheese. Refrigerate for at least 30 minutes before serving.

Ingredients

1 pound 450 g Tri-color rotini pasta
1 cup 140 g Cherry tomatoes-halved
1/2 cup 70 g Cucumber-diced
1/4 cup 30 g Kalamata olives-halved
1/4 cup 35 g Sun-dried tomatoes-oil-packed, drained and chopped
1/4 cup 30 g Red onion-thinly sliced
1/4 cup 60 mL Extra virgin olive oil
2 tbsp 30 mL Lemon juice-freshly squeezed
1 tbsp 15 mL Red wine vinegar
1 tbsp 15 mL Fresh parsley-chopped
1 tsp 5 mL Dried oregano
1/2 tsp 2.5 mL Garlic-minced
1/4 tsp 1.25 mL Salt
1/4 tsp 1.25 mL Black pepper
1/2 cup 60 g Feta cheese-crumbled

Equipment

Large pot
Colander
Large bowl
Small bowl
Whisk

Instructions

Cook pasta according to package directions. Drain and rinse with cold water. Set aside.
In a large bowl, combine all Vegetables.
In a separate small bowl, whisk together all Vinaigrette ingredients.
Add cooked pasta and Vinaigrette to the bowl with vegetables. Toss to coat evenly.
Stir in Feta cheese. Refrigerate for at least 30 minutes before serving.

Nutrition per serving

Calories 400

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Pasta Salad

Pasta Salad

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