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Easy Pasta Salad

Easy Pasta Salad: Refreshing, Hearty, and Perfect for Any Occasion

Enjoy this Easy Pasta Salad, a refreshing dish filled with fresh vegetables and feta, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 40 minutes
Total Time 1 hour 12 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 500 g Pasta (bow tie or short/medium) Substitutions: Shells, orecchiette, or any pasta with nooks for holding dressing.
  • 2 Cucumbers Substitution: Celery for a similar crunch.
  • 3 cups Cherry/Grape Tomatoes Substitution: Regular diced tomatoes, grilled or baked red peppers.
  • 1/3 cup Kalamata Olives (roughly chopped) Substitution: Capers or finely sliced red onion for a different bite.
  • 200 g Greek Feta Note: Choose PDO feta for better quality.
  • 1 packed cup Fresh Basil Leaves Substitution: Dill, parsley, or pine nuts for different flavor profiles.
For the Dressing
  • 1/2 cup Extra Virgin Olive Oil Note: Use a good quality but not overly expensive oil.
  • 1/3 cup Apple Cider Vinegar Substitutions: White/red wine vinegar or sherry vinegar.
  • 2 cloves Garlic (minced)
  • 2 tsp Dijon Mustard (optional) Helps emulsify the dressing.
  • 2 tsp Honey Substitution: Maple syrup or sugar.
  • 1 1/2 tsp Italian Herb Mix Substitution: Dried oregano or Herbs de Provence for a different taste.
  • 3/4 tsp Salt
  • 1/4 tsp Black Pepper

Equipment

  • Large pot
  • Mixing bowl
  • Whisk

Method
 

Cooking Instructions
  1. Bring a large pot of salted water to a boil and add 500g of your chosen pasta. Cook for about 10-12 minutes, or until the pasta is very soft. Drain and set aside in a large mixing bowl to cool slightly.
  2. In a separate bowl, whisk together 1/2 cup of extra virgin olive oil, 1/3 cup of apple cider vinegar, 2 minced garlic cloves, 2 teaspoons of honey, and 1 1/2 teaspoons of Italian herb mix. Taste and adjust salt and pepper.
  3. While the pasta is still warm, pour about two-thirds of the dressing over it in the mixing bowl and toss thoroughly. Allow the mixture to cool for 40 minutes at room temperature.
  4. Once cooled, add in the chopped cucumbers, cherry or grape tomatoes, Kalamata olives, and crumbled Greek feta. Drizzle remaining dressing over and gently toss.
  5. Tear the fresh basil leaves and sprinkle them over the pasta salad, mixing gently.
  6. Serve immediately at room temperature, or refrigerate for an hour before serving for best flavor.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 300mgPotassium: 450mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to three days. Add fresh basil just before serving for extra flavor.

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