Mediterranean Pasta Salad with Lemon-Herb Vinaigrette Dressing
Description
Pasta salad is always good no matter the weather. It's simple to prepare and can be ready in less than 30 minutes.
Ingredients
Salad:
12 oz. uncooked farfalle pasta (bowtie)
1 English cucumber, diced
1 pint cherry or grape tomatoes, halved
2/3 c. pitted, sliced kalamata olives
4 oz. crumbled feta cheese
half of a medium red onion, peeled and thinly sliced
Lemon-Herb Vinaigrette Dressing:
1/4 c. extra virgin olive oil
3 T. red wine vinegar
1 T. freshly squeezed lemon juice
2 t. dried oregano, minced
1-2 t. honey (or preferred sweetener)
2 small garlic cloves, minced
1/4 t. freshly ground black pepper
1/4 t. salt
pinch crushed red pepper flakes, optional
Directions
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Lemon-Herb Vinaigrette Dressing:
Whisk or shake dressing ingredients together until combined; set aside or refrigerate until ready to use.
Salad:
Cook pasta al dente in a large pot of well salted water according to package directions, about 11 minutes; drain; rinse under cold water for about 20-30 seconds until no longer hot; drain again. Transfer pasta to a large bowl.
Add cucumber, tomatoes, olives, feta cheese, and onion to the bowl; drizzle the vinaigrette dressing on top; toss until ingredients are evenly coated with the dressing.
Serve garnished with more feta cheese and black pepper, if desired.
6-8 servings.