Mediterranean Pasta Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
292 kcal
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Course
Salad
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Cuisine
Mediterranean
Mediterranean Pasta Salad
Description
This Mediterranean Pasta Salad combines cooked and cooled fusilli pasta with diced English cucumber, halved cherry tomatoes, fresh baby spinach leaves, sliced red onion, crumbled feta cheese, and halved kalamata olives. The flavorful dressing consists of olive oil, red wine vinegar, Dijon mustard, oregano, dried mint, minced garlic, salt, and black pepper, whisked together until emulsified. The pasta and vegetables are mixed into the dressing ensuring even coating.
The salad offers a crisp and fresh flavor from the vegetables, balanced by the creamy and tangy feta and a herbal note from oregano and mint. The vinaigrette dressing provides a bright, slightly sharp taste from the vinegar with mild garlic undertones. Chilling the salad before serving enhances the flavors and refreshes the palate. It suits side dishes for Mediterranean-inspired meals or can stand alone as a light lunch.
Leftover salad can be stored in an airtight container in the refrigerator for 3 to 5 days. Make the dressing ahead up to two weeks to simplify preparation. Substitutions include gluten-free pasta for dietary needs or vegan cheese alternatives to omit dairy.
Ingredients
- 8 ounces fusilli pasta
- 1 cucumber diced, English
- 1 pint cherry tomato halved
- 1 cup baby spinach
- ½ red onion sliced
- ½ cup feta cheese crumbled
- ¼ cup kalamata olives halved
Dressing
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon oregano
- 1 teaspoon dried mint
- 1 garlic minced, clove
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions. Drain and rinse with cold water until completely cool. Set aside.
- Meanwhile, make the salad dressing in a large serving bowl by whisking together the dressing ingredients until emulsified.
- Add the pasta on top of the dressing and toss to combine. Add the remaining salad ingredients, and toss the pasta salad until everything is evenly coated with the dressing. Serve immediately or allow to chill in the fridge until ready to eat.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- The dressing can be prepared up to 2 weeks in advance for convenience.
- Use gluten-free pasta to make the salad gluten-free.
- Omit feta cheese or substitute with vegan cheese to make the salad vegan-friendly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 11mg | 4% |
| Sodium | 451mg | 19% |
| Potassium | 394mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 998IU | 20% |
| Vitamin C | 22mg | 24% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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