Mediterranean Pasta
A vibrant medley of pasta, fresh vegetables, and feta cheese, drizzled with a zesty olive oil dressing that captures the essence of the Mediterranean.
Ingredients
Pasta and Base Ingredients
- 8 oz pasta (e.g., penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cup bell pepper, diced
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, crumbled
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Cook the pasta according to the package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking, then drain and set aside to cool slightly.
- In a large bowl, combine the halved cherry tomatoes, diced bell pepper, diced cucumber, finely chopped red onion, sliced Kalamata olives, and crumbled feta cheese.
Making the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and a pinch of salt and pepper.
Mixing the Dish
- Add the drained pasta to the vegetable mixture. Pour the dressing over everything and gently toss to coat evenly.
Garnishing and Serving
- Garnish your Mediterranean pasta with freshly chopped parsley before serving.
Notes
To store leftovers, place in an airtight container; it keeps well in the fridge for 3-5 days. For freezing, cool completely and store in a freezer-safe container for up to 3 months. Consider preparing ingredients ahead of time for quicker assembly.