Mediterranean Sunburst Pasta Salad

Short pasta is tossed with cherry tomatoes, cucumber, red onion, Kalamata olives, feta, oregano, olive oil, and red wine vinegar. Cooling the pasta before combining it with the vegetables helps them stay crisp.

Mealtime: Lunch, Salad, Side Dish

Cuisine: Mediterranean

Dietary Preferences: Vegetarian, Gluten-Free

Cooking Time: Under 15 Minutes

Difficulty Level: Beginner

Seasonal Preference: Picnic, Summer BBQ

Nutritional Information (per serving)

Calories: 430

Protein: 10g

Fat: 26g

Fiber: 4g

Sodium: 500mg

Ingredients

• 8 oz pasta (225g)
• 1 cup cherry tomatoes, halved (150g)
• 1 cup cucumber, diced (130g)
• 1/2 cup red onion, finely chopped (75g)
• 1/2 cup kalamata olives, pitted and sliced (75g)
• 1/2 cup feta cheese, crumbled (75g)
• 1/4 cup fresh parsley, chopped (15g)
• 1/4 cup olive oil (60mL)
• 3 tablespoons red wine vinegar (45mL)
• 1 teaspoon dried oregano (1g)
• 1/2 teaspoon Salt, plus more to taste
• 1/4 teaspoon Pepper, plus more to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve 1/4 cup of the pasta cooking water before draining.
2. Drain the pasta and rinse it under cold water until it is completely cooled; drain well to remove excess moisture.
3. In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, kalamata olives, feta cheese, and chopped parsley.
4. Whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl to create the vibrant dressing.
5. Add the cooled pasta to the bowl with the vegetables, pour in the dressing, and toss gently to coat everything evenly. Use a splash of the reserved pasta water if you need to loosen the dressing.
6. Let the salad rest for at least 15 minutes so the flavors meld, then serve chilled or at room temperature.

Utensils

• Large pot
• Colander
• Mixing bowl
• Small bowl
• Whisk
• Knife
• Cutting board
• Measuring cups
• Measuring spoons
• Spoon or spatula
• Refrigerator
• Serving dish

1. Begin by bringing a large pot of salted water to a boil.
2. Add the pasta to the boiling water and cook according to the package instructions until al dente.
3. Once cooked, drain the pasta and rinse it under cold water to cool it down.
4. In a large mixing bowl, combine the cooled pasta with the halved cherry tomatoes and diced cucumber.
5. Next, stir in the finely chopped red onion, sliced kalamata olives, and crumbled feta cheese.
6. Add the chopped fresh parsley to the mixture for added flavor.
7. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
8. Pour the dressing over the pasta salad and gently toss to ensure everything is well coated.
9. Taste the salad and adjust the seasoning with additional salt and pepper if needed.
10. Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
11. Serve the Mediterranean sunburst pasta salad cold and enjoy!

Variations and Serving Suggestions: Get creative with your Mediterranean Sunburst Pasta Salad! Swap out the feta for creamy goat cheese or a dairy-free alternative for a twist. Feeling adventurous? Toss in some grilled shrimp or marinated artichoke hearts for added protein and flavor. For a vibrant presentation, serve it on a bed of arugula or mix in some sliced avocado just before serving. Pair it with a refreshing tzatziki dip and pita chips for a fun appetizer spread, or enjoy it alongside your favorite grilled meats for a complete meal!