Why are you going to love this pasta salad?
There can be nothing more delicious than a cold and crunchy salad during summer, right? This Mediterranean pasta salad is full of flavor and fresh, crisp textures. Its zesty lemon oregano dressing makes it perfect for a picnic or a meal in the garden.
Mediterranean pasta salad ingredients
- Pasta. I prefer short pasta, such as shells, farfalle, or penne.
- Cucumber: I use English cucumbers, which have fewer seeds, or small cucumbers, which also have fewer seeds and do not need to be peeled.
- Scallions: If you can’t find scallions, you can use red onion. If the onion becomes very strong, rinse it with cold water.
- Diced tomatoes or halved cherry tomatoes. I’ve also made this pasta with roasted cherry tomatoes, which is fantastic.
- Mint or spearmint leaves
- Kalamata olives
- Zesty Lemon Oregano Dressing
How to make this pasta salad
- Cook the pasta according to the package instructions. When ready, drain it and rinse it with cold water.
- While the pasta is cooking, chop the vegetables and put everything in a salad bowl.
- Make the dressing. I like to use a jar because it is easier to calculate the ingredients and then mix them.
- Combine the dressing with the pasta and chopped vegetables. Mix carefully and garnish with more fresh herbs if desired.
Ideas to kick it up a notch
If you want this pasta to be a little more filling, you can add chickpeas or beans. If you want to add some greens, spinach, arugula, or romaine lettuce, that would work perfectly. Artichoke hearts, sundried tomatoes, and sliced or diced mushrooms would also be fantastic.
Mediterranean pasta salad
In summer, there can be nothing more delicious than a cold salad, right? This Mediterranean pasta salad is full of flavor, fresh and crisp textures. Overall, this pasta is perfect for a picnic or an outdoor meal.
Equipment
- Salad bowl
Ingredients
- 1 8 oz pasta package
- 1 large cucumber diced, I use English cucumbers
- 4 scallions (white and green part) sliced
- 2 medium diced tomatoes
- 1/4 of cup of mint leaves in julienne
- 1/2 cup pitted and chopped kalamata olives
Dressing
- 1 tablespoons Lemon, juice and zest, about 3 tablespoons of juice
- 1 clove garlic crushed and finely chopped
- 6 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- freshly ground black pepper
Instructions
- Cook the pasta as indicated on the package. When it’s done, set it aside to cool down.
- Chop the tomato, cucumber, and tomato and set aside and place in a large bowl.
- Put all the dressing ingredients in a jar and mix.
- Add the pasta to the bowl along with the vegetables and mix carefully.
- Add the dressing and mix.
- Finish with fresh mint and kalamata olives
Nutrition
Calories: 316kcalCarbohydrates: 36gProtein: 7gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 570mgPotassium: 294mgFiber: 3gSugar: 3gVitamin A: 509IUVitamin C: 9mgCalcium: 39mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
This recipe first appeared in Piloncillo & Vanilla in July 2016.
Soy Ale Graf, Piloncillo&Vainilla es mi espacio donde te comparto mis recetas veganas fáciles y deliciosas que te harán sentir BIEN.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Latest posts by Alejandra Graf (see all)
- Citrus Ginger Beet Juice Recipe - January 14, 2025
- Creamy Asparagus Soup with Cashew Milk - January 13, 2025
- Grapefruit arugula salad with avocado - January 13, 2025