Tangy Mediterranean Pasta Salad
A vibrant, protein-rich Mediterranean pasta salad that balances briny Kalamata olives, sharp halal feta, fresh vegetables, and a tangy olive-oil vinaigrette. This refreshing salad offers a satisfying mix of textures and bold flavors, perfect for warm days.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 4-6 servings
- Method: Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
16 oz (454g) Penne or Rotini pasta
1/2 cup (120ml) extra-virgin olive oil
1/4 cup (60ml) apple cider vinegar, non-alcoholic
1 tsp (5g) dried oregano (culinary grade)
2 cups halved cherry tomatoes
1 medium cucumber, chopped
1 cup Kalamata olives, pitted
1 cup crumbled halal feta cheese
1 small red onion, finely chopped
1/4 cup chopped fresh parsley (optional)
Salt and black pepper to taste
Instructions
Cook pasta according to package until al dente; drain and let cool.
Whisk olive oil, apple cider vinegar, oregano, salt, and pepper in a large bowl.
Add cooked pasta to vinaigrette and toss to coat thoroughly.
Mix in cherry tomatoes, cucumber, Kalamata olives, and red onion.
Stir in halal feta cheese until evenly incorporated.
Chill salad for at least 2 hours for optimal flavor melding.
Garnish with fresh parsley and serve cold.
Notes
Use gluten-free pasta if needed.
Apple cider vinegar is a non-alcoholic substitute for red wine vinegar.
Fresh oregano can be used in place of dried.
Add chickpeas for plant-based protein.
Store leftovers in an airtight container for up to 24 hours.
Add lemon juice before refrigeration for extra brightness.
Find it online: https://kindeat.com/tangy-mediterranean-pasta-salad-recipe/