When it’s hot outside, I love foods that are cooling to the body. Eating foods that are too hot is actually overstimulating to me during the summer months. So I LOVE recipes like this because nothing is better to me than a cool pasta salad. This Mediterranean pasta salad is a light and refreshing dish that is filled with Mediterranean flavor goodness! It is perfect as a light lunch, for a picnic, or as a side dish. This salad combines pasta with fresh vegetables, feta cheese, and a homemade Greek dressing (although you can use a store-bought dressing if that is easier). Remember, it’s all about making food easier for you…especially on days when you’re struggling to get things done!
During the summer months, my body craves fresh produce. And this salad is packed with plenty of that! You may even be able to pick them fresh from your garden or from a local farmer’s market! Garden-fresh produce makes this dish even yummier! It’s colorful and satisfying to eat, and easy to make too!
You can easily make this pasta salad gluten-free! Just substitute your favorite gluten-free pasta in place of wheat-based pasta. If you need a dairy-free version, look for feta cheese that has been made from goat or sheep milk instead. Fresh goat cheese works well too; it just has a little less zing to it.
To make this a little simpler to make, buy bagged salad mix. I usually do. You can also find pre-diced onion and bell pepper in the produce section of your local grocery store. If you don’t have the energy, it is perfectly okay to use a premade salad dressing! Do what you need to do for you! Enjoy!
Ingredients
Method
- Boil the pasta according to the package instructions until cooked to al dente. Drain. Rinse under cold water to stop the cooking process.
- While the pasta is cooking, chop the cherry tomatoes, cucumber, bell pepper, onion, and Kalamata olives.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and pepper.
- In a large bowl, combine the cooked pasta, vegetables, and olives. Drizzle the dressing over the salad and mix to combine.
- Fold in the crumbled feta cheese and chopped herbs.
- Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Refrigerate any leftovers in an airtight container.
Notes
