Description
A fresh and flavorful summer pasta salad with crisp veggies, tangy feta, and a light Mediterranean dressing. Perfect for picnics, potlucks, or easy lunches.
Ingredients
Units
Pasta Salad
- 12 oz bow-tie (farfalle) pasta (or any short-cut pasta)
- 12 oz cherry or grape tomatoes (red and yellow), halved
- 2 medium cucumbers, quartered
- 1 medium red bell pepper, diced
- 1/3 cup red onion, chopped
- 1/3 cup pitted black olives, sliced
- 1/3 cup pitted green olives, sliced
- 4 oz crumbled feta cheese
- 1 large ripe avocado, diced (add at the end)
Salad Dressing
- 1/4 cup extra virgin olive oil
- 3 Tablespoons freshly squeezed lemon juice
- 2 Tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano (or Italian seasoning)
- 1/4 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool. Drain again.
- Prepare the Dressing: In a large mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined.
- Assemble the Salad: To the bowl with the dressing, add the halved tomatoes, quartered cucumbers, diced red bell pepper, chopped red onion, and sliced black and green olives. Toss to coat.
- Add Pasta and Feta: Add the cooled pasta and crumbled feta cheese. Gently toss everything together until evenly coated.
- Fold in Avocado: Just before serving, gently fold in the diced avocado to prevent browning.
- Serve or Chill: Enjoy immediately, or refrigerate for 30 minutes to allow flavors to meld. If making ahead, wait to add the avocado until just before serving for the best texture and color.
Notes
- Make Ahead: Salad can be prepped in advance (without avocado). Add avocado just before serving.
- Storage: Best enjoyed fresh but can be stored refrigerated for up to 2 days.