Description
A refreshing Mediterranean Pasta Salad combining al dente fusilli with cherry tomatoes, cucumber, Kalamata olives, red onion, and feta cheese, all tossed in a zesty lemon-olive oil dressing. Perfect as a light lunch or side dish that’s ready in under 30 minutes.
Ingredients
Scale
Pasta
- 8 oz fusilli pasta
Vegetables and Cheese
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Salt, to taste
- Pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook for 8-10 minutes until al dente. Drain the pasta and rinse under cold water to stop cooking and cool down.
- Prepare Vegetables: While the pasta is cooking, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and halve the Kalamata olives.
- Make Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
- Combine Salad: In a large bowl, mix the cooled pasta with cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta, and chopped parsley. Pour the dressing over and toss gently to coat everything evenly.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled for best taste.
Notes
- Rinsing pasta under cold water stops the cooking process and cools it for a refreshing salad.
- Feel free to add other Mediterranean ingredients like artichoke hearts or roasted red peppers for extra flavor.
- The salad can be made a few hours ahead and stored in the fridge to deepen flavors.
- For a gluten-free version, substitute fusilli pasta with gluten-free pasta.
