Description
A vibrant and refreshing Lemon Herb Mediterranean Pasta Salad that combines al dente penne pasta with fresh vegetables, tangy olives, sun-dried tomatoes, creamy avocado, and crumbled feta cheese, all tossed in a zesty lemon herb dressing. Perfect for a light lunch or a colorful side dish, this salad is easy to prepare and bursting with Mediterranean flavors.
Ingredients
Scale
Pasta
- 12 ounces penne pasta, dried
Dressing
- 1/3 cup olive oil
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons water
- 2 tablespoons fresh parsley, finely chopped
- 2 teaspoons garlic, minced
- 2 teaspoons dried oregano, minced
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1 pinch cracked pepper, to taste
Salad
- 4 cups Romaine or cos lettuce leaves, washed and dried
- 1 large cucumber, diced
- 1 avocado, peeled, pitted, and chopped
- 1/2 large red pepper, deseeded and cut into thin strips
- 9 ounces grape or cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup pitted kalamata olives, sliced
- 1/3 cup sun-dried tomatoes packed in oil, drained
- 5-6 tablespoons crumbled feta cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions. Once cooked, drain the pasta in a colander or strainer and rinse it under cold running water to stop the cooking process and cool down the pasta. Transfer the cooled pasta to a large mixing bowl.
- Prepare the Lemon Herb Dressing: While the pasta is cooking, prepare the dressing. In a large jug or bowl, whisk together the olive oil, fresh squeezed lemon juice, red wine vinegar, water, finely chopped parsley, minced garlic, dried oregano, dried basil, salt, and a pinch of cracked pepper until well combined.
- Assemble the Salad: Add the lettuce, diced cucumber, chopped avocado, thinly sliced red pepper, halved grape or cherry tomatoes, thinly sliced red onion, sliced kalamata olives, drained sun-dried tomatoes, and crumbled feta cheese to the bowl with the pasta.
- Toss with Dressing: Drizzle the prepared dressing over the salad ingredients in the bowl. Gently toss everything together until all components are evenly coated with the dressing. Taste and adjust the seasoning with extra salt and pepper, if desired.
- Serve: Serve the Mediterranean Pasta Salad immediately, or chill it briefly in the refrigerator before serving for an extra refreshing touch.
Notes
- Make sure to rinse the pasta under cold water after cooking to prevent it from becoming mushy and to cool it for the salad.
- For an extra tangy flavor, add a bit more lemon juice or red wine vinegar to the dressing.
- You can substitute penne with other short pasta shapes like rotini or fusilli if preferred.
- Chilling the salad for 30 minutes before serving enhances the flavors and makes it more refreshing.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; add fresh avocado just before serving to prevent browning.
