Description
A vibrant, refreshing summer salad with Mediterranean flair, combining al dente pasta, seasonal vegetables, tangy dressing, and optional feta cheese. Perfect for picnics or light meals with family and friends.
Ingredients
300g pasta
250g cherry tomatoes, halved
1/2 cucumber, diced
1/2 bell pepper (red or yellow), diced
100g pitted black olives, sliced
150g feta cheese, cubed (optional, omit for vegan version)
1/4 red onion, finely minced
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar or red wine vinegar
1 handful fresh herbs (basil, parsley, mint, oregano, etc.)
1 clove garlic, finely chopped (optional)
Salt and freshly ground black pepper, to taste
Instructions
Boil pasta in salted water until al dente, then drain and set aside to cool
Dice cucumber and bell pepper into bite-sized pieces
Halve cherry tomatoes and slice black olives into rings
Finely mince red onion and herbs
In a large bowl, combine cooled pasta, vegetables, olives, and herbs
In a small bowl, whisk together olive oil, vinegar, garlic, and dry mustard
Pour dressing over the salad and toss gently
Add feta cheese if using, then season with salt and pepper
Chill for 1 hour before serving to allow flavors to meld
Notes
Use any pasta shape you prefer (farfalle, penne, fusilli…)
For vegan version, omit feta cheese
Add avocado slices or chickpeas for extra protein
Store in an airtight container in refrigerator for up to 3 days
- Prep Time: 20
- Cook Time: 10
- Category: Salades & repas froids
- Method: Cold
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg