Ingredients
Units
Scale
- 12 ounces short pasta (rotini, bowties, or penne)
- 1 medium cucumber, chopped
- 1 to 2 cups cherry tomatoes, halved
- 1 bell pepper, chopped
- A small handful of red onion, thinly sliced
- 3/4 cup crumbled feta
- 1/2 cup fresh herbs (parsley, basil, or mint), chopped
- Zest and juice of 1 big lemon (or 2 small)
- 1/3 cup olive oil
- 1 small clove garlic, grated or minced
- 1/2 to 1 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Cook the pasta and cool it down: Boil the pasta in well-salted water until just done. Drain and rinse quickly with cool water and toss with a tiny splash of olive oil.
- Chop the veggies and herbs: While the pasta cools, chop cucumber, tomatoes, bell pepper, and onion, keeping the pieces bite-sized. Then chop the herbs.
- Mix the lemon herb dressing: In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, a pinch of salt, and black pepper. Shake or whisk until blended and taste.
- Toss everything together: In a large bowl, combine pasta, veggies, and herbs. Pour over most of the dressing and toss. Add feta last and gently mix to keep it chunky. Let it chill for 20 to 30 minutes for best flavor.
Notes
Adjust the dressing to taste if it feels flat. For a heartier salad, add shredded rotisserie chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg