Mediterranean Pasta Salad
Ingredients
- 12 ounces dry farfalle pasta
- 1 English cucumber diced
- 1 pint cherry tomatoes halved
- 2/3 cup kalamata olives sliced
- 4 ounces feta cheese crumbled
- 1/2 medium red onion thinly sliced
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice freshly squeezed
- 2 teaspoons dried oregano minced
- 1 teaspoon honey
- 2 cloves garlic minced
- 1/4 teaspoon black pepper freshly cracked
- 1/4 teaspoon salt
- 1 pinch crushed red pepper flakes
Instructions
- Boil the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- While the pasta cooks, dice the cucumber, halve the tomatoes, slice the olives, crumble the feta cheese, and thinly slice the red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced oregano, honey, minced garlic, black pepper, salt, and red pepper flakes.
- In a large bowl, combine the cooled pasta with the prepared veggies. Pour the vinaigrette over the salad and toss to coat evenly
- For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. Toss again before serving to redistribute the dressing.
Nutrition
Calories: 396kcalCarbohydrates: 51gProtein: 12gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 17mgSodium: 561mgPotassium: 423mgFiber: 4gSugar: 6gVitamin A: 594IUVitamin C: 21mgCalcium: 145mgIron: 2mg
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