Mediterranean Pasta Salad
- Yield 6
- Prep 15 minutes
- Cook 12 minutes
- Total 27 minutes
Mediterranean Pasta Salad is a pasta recipe on Avoteb. The yield on the card is 6. Plan on 27 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 12 ounces dry pasta (I used farfalle)
- 1 English cucumber, diced
- 1 pint cherry or grape tomatoes, halved
- 2/3 cup sliced kalamata olives
- 4 ounces crumbled feta cheese
- half of a medium red onion, peeled and thinly sliced
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon freshly-squeezed lemon juice
- 2 teaspoons dried oregano, minced
- 1 teaspoon honey (or your desired sweetener)
- 2 small garlic cloves, minced
- 1/4 teaspoon freshly-cracked black pepper
- 1/4 teaspoon salt
- pinch of crushed red pepper flakes
Method
Leave the pasta al dente in a large stockpot of generously-salted water according to package instructions. Tip off pasta, then rinse under cold water for about 20-30 seconds until no longer hot. Move the pasta to a large mixing bowl.
Tip in cucumber, tomatoes, kalamata olives, feta cheese, and red onion to the mixing bowl, then drizzle all of the vinaigrette evenly on top. Turn until all of the ingredients are evenly coated with the dressing.
Plate while it is hot, garnished with extra feta and black pepper if desired.
Beat all ingredients together until combined.
