Feta Mediterranean Pasta Salad: A Flavorful, No-Fuss Summer Dish
A vibrant, no-fuss pasta salad combining rotini or penne pasta with fresh herbs, cucumbers, cherry tomatoes, kalamata olives, and crumbled feta. The zesty vinaigrette made with olive oil, non-alcoholic vinegar, and house-smoked garlic creates an effortless Greek taverna essence.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 6 servings 1x
- Category: quick
- Method: Stovetop and mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
14 oz rotini or penne pasta
1 large cucumber, peeled and cut into ½-inch half-moons
18 oz cherry tomatoes, halved
3/4 cup sliced kalamata olives (Mezzetta preferred)
5 oz crumbled feta cheese
1/2 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/3 cup extra-virgin olive oil
4 tbsp non-alcoholic vinegar
1 tbsp lemon juice
1 tsp honey
3 garlic cloves (pressed)
2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
Instructions
While water heats, whisk together olive oil, non-alcoholic vinegar, lemon juice, honey, pressed garlic, oregano, salt, pepper, and red pepper flakes until emulsified. Let rest for 10 minutes.
Boil pasta al dente. Chop vegetables and herbs while pasta cooks.
Drain pasta and rinse with cold water to stop cooking. Drain well.
Toss warm pasta with vinaigrette in a large bowl. Add vegetables, olives, feta, and parsley. Gently combine and adjust seasoning.
Notes
Use Barilla Orecchiette Gluten Free pasta for a gluten-free option
Marjoram can be substituted for oregano
Sauté garlic with olive oil if the raw aroma is too intense
Serve chilled, refrigerating for at least an hour to blend flavors
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg